Jeremy Pang served up tasty teriyaki beef with Granny’s spicy mashed potatoes on Sunday Brunch.

The ingredients are: 300g rib-eye steak, ½ thumb-sized piece of ginger, 2 spring onions and Vegetable oil.

For the marinade: 4 tbsp Japanese, Soy sauce, 4 tbsp mirin, 4 tbsp sake, 1 tbsp dark soy sauce and 1 tbsp sugar.

For the Granny’s spicy mashed potatoes: 2 large white potatoes, 3-4 garlic cloves, 3-4 spring onions, Large red chilli, Pickled mustard Greens, A baby fennel bulb, 1-2 tbsp Lao Gan Ma or Chi Chow chilli oil and Vegetable oil.

For the dry spices: ½ a tsp fennel seeds, ½ a tsp chilli powder, A tsp Sichuan, Peppercorns and ½ tsp salt.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.