Teriyaki Beef

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare ingredients. Rinse super grains and cook in pot of boiling water for about 13 minutes. After 13 minutes, add corn kernels and cook for a further 1-2 minutes, until grains and corn are tender. Drain, rinse under cold water and leave to drain well.
2. When super grains and corn have finished draining, add to a bowl, along with all remaining sweetcorn salad ingredients. Toss to combine and season to taste.
3. Whisk vinegar and honey together in a small bowl. Cut cucumber and radishes in half lengthways and thinly slice and thinly slice mint. Add all to bowl with vinegar and honey and stir to coat. Season to taste and set aside.
4. Heat ¾ teaspoon of the oil in a large fry-pan on high heat. Pat beef dry, season and cook, in batches, for 1 minute each side, until just cooked. Use another ¾ teaspoon oil for second batch. Alternatively, cook on BBQ. Set aside, covered, to rest. Wipe pan clean and reserve.
5. Add second measure of oil to pan and cook onion with a pinch of salt for 3-4 minutes, stirring often. Remove pan from heat.
6. 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 and cook for about 1 minute, stirring often, until sauce coats beef. Add 1-2 tablespoons of the beef resting juices to thin out sauce if it reduces too much.
7. TO SERVE divide sweetcorn salad between plates. Top with teriyaki beef and spoon over radish pickle.