James Martin serves up beef with Japanese sauce for heaven on Saturday Kitchen.

James says: “Bring some Asian flavours to your steak supper with a teriyaki marinade and spicy bean salad.”

The ingredients for the teriyaki steak: 125ml Shaoxing rice wine, 125ml sake, 125ml mirin, 125ml soy sauce, 3 tbsp caster sugar, 4 x 150-200g pieces of fillet steak and 2 tbsp rapeseed oil.

For the Asian bean salad: 5cm piece fresh root ginger, finely julienned, 2 garlic cloves, thinly sliced, 2 long red chillies, thinly sliced, 3 tbsp fresh coriander leaves, 3 tbsp fresh mint, 3 tbsp palm sugar, 2 tbsp soy sauce, 2 tsp fish sauce, 1 lime, juice only, 100g French beans, left whole, 100g mangetout, halved, 100g edamame beans, podded, 100g fresh peas, podded, 1 red onion, thinly sliced and ½ bunch fresh watercress.