Beef Rump Teriyaki

4 x 175g beef rump steaks, cut about 2cm thick

Kosher salt and freshly ground black pepper

3 tbsp mirin

3 tbsp Dark Japanese soy sauce

3 tbsp sake

2 tbsp vegetable oil

Directions :

1. Season the beef rump steaks with salt and freshly ground black pepper.

2. Mix the mirin, soy sauce and sake together in a bowl.

3. Heat a frying pan until hot, then add the oil and steaks and cook on each side for 2-3 minutes.

4. Pour the mix into the frying pan reducing the heat as much as possible.

4. Pour off any excess fat from the frying pan, then add the mirin, sake and soy sauce mixture. Bring to the boil and simmer for 2-3 minutes, until thickened and glossy.

5. Return the steaks to the frying pan and cook for one minute, or until cooked to your liking, continuously spooning the sauce over the steaks.