Teriyaki Beef

Steps

1. Bring a small pot of salted water to the boil. Prepare ingredients. Rinse super grains and cook in pot of boiling water for about 13 minutes. After 13 minutes, add corn kernels to pot and cook a further 1-2 minutes, until grains and corn are tender. Drain, rinse under cold water and leave to drain well.
2. Whisk vinegar and honey in a small bowl. Cut cucumber and radishes in half lengthways then thinly slice. Thinly slice mint. Add all to bowl with vinegar and honey and toss to coat. Season to taste and set aside to pickle.
3. Heat a medium, dry fry-pan on high heat. Pat beef dry, season and spray pan with oil. Cook beef for 1 minute each side, until just cooked. Set aside, covered, to rest. Wipe pan clean and reserve.
4. Return pan to medium heat. Spray pan with oil again and cook onion with a pinch of salt for 3-4 minutes, stirring often, until starting to soften. Remove pan from heat.
5. Once beef has rested, slice into 1cm strips and reserve juices. Return pan with onion to a lowmedium heat. Add sliced beef and all remaining teriyaki beef ingredients. Cook for about 1 minute, stirring often, until sauce coats beef. Add beef resting juices to thin out sauce if it reduces too much.
6. When super grains and corn are drained, add to a large bowl with all remaining sweetcorn salad ingredients, toss to combine and season to taste.
7. TO SERVE place sweetcorn salad onto a plate. Top with teriyaki beef and spoon over radish pickle.