Honey-soy beef with sweet potato & Asian greens

Ingredients (serves 4)

• 2 tbs salt-reduced soy sauce
• 2 tbs mirin (rice wine)
• 1 tsp honey
• 4 (about 125g each) beef fillet steaks
• 700g orange sweet potato (kumara), peeled, coarsely chopped
• ProChef Olive Oil Spray
• 1 tsp olive oil
• 2 tsp finely grated ginger
• 1 long fresh red chilli, deseeded, finely chopped
• 1 tbs chopped fresh coriander
• Steamed Asian greens, to serve

Method

1. Combine the soy sauce, mirin and honey in a shallow glass or ceramic dish. Add the beef and stir to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Cook the sweet potato in a large saucepan of boiling water for 12 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until almost smooth.
3. Meanwhile, preheat a chargrill on high. Spray with olive oil spray to lightly grease. Drain the beef from the marinade. Cook the beef on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 2 minutes to rest.
4. Heat the oil in a small frying pan over medium heat. Add the ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the ginger mixture and coriander to the sweet potato and stir to combine. Taste and season with pepper.
5. Divide the sweet potato mixture and Asian greens among serving plates. Top with the beef and serve immediately.

Source

Good Taste – April 2008, Page 47
Recipe by Chrissy Freer