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Weekdays 9am

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.

(Serves 4)

Ingredients:

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

To serve:

4 soft tortilla wrapsLarge handful fresh bean sprouts2 spring onions, sliced on a diagonal½ cucumber, sliced into long stripsFew coriander leaves

Method:

  • 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.

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Weekdays 9am