Asian beef fajitas
In honour of Ian 'Beefy' Botham joining us, James Tanner's here to rustle up his beef fajita dish, made with Asian flavours.
125ml dark soy sauce75ml mirin (sweet Japanese rice wine)2 cloves garlic, minced1 tbsp grated gingerLarge pinch dried chilli flakes50g brown sugarZest and juice of 1 lime2 sirloin steaks1 tbsp oIl, for frying
For the mango salsa:
2 mangoes, peeled and cut into small cubes1 red chilli, deseeded and chopped1 tbsp lime juice1 tsp fish sauce½ red onion, finely diced2 tbsp chopped fresh coriander
4 soft tortilla wrapsLarge handful fresh bean sprouts2 spring onions, sliced on a diagonal½ cucumber, sliced into long stripsFew coriander leaves
For the steaks: Mix the soy sauce, mirin, garlic, ginger, chilli, brown sugar, and lime juice in a bowl
Place the steaks in a shallow dish. Pour over the marinade to coat. Leave to marinate in the fridge for a minimum of an hour, or overnight.
Heat a little oil in a frying pan until hot. Cook the steaks depending on thickness for 3 minutes per side for rare, 4 minutes per side for medium rare, and 5 minutes per side for well done. Two minutes before the end of cooking, stir in the remaining marinade and reduce by up to a third until caramelised.
Remove the steak and reduced marinade, keep warm and allow to rest for 5 minutes. Slice diagonally.
For the mango salsa: In a bowl, gently mix the mango, chilli, lime juice, fish sauce, onion, and coriander together. Season with salt and pepper to taste.
Warm the tortillas according to pack instructions. Divide the steak and juices among the tortillas.
Top with mango salsa, bean sprouts, spring onions, cucumber, and a few fresh coriander leaves. Roll and serve.