Beef Steak with Fresh Shiitake Mushrooms and Sour Cream Potatoes

BEEF:
1. Marinated Australian Sukiyaki cut Beef for 30 minutes in Yamasa Sennka Concentrated Sauce. (Any teriyaki marinade will also do)
2. Pan sear each cut for only 5-10 seconds in olive oil and butter. Set aside.
3. Deglaze the pan with remaining marinade and 1 cup beef stock.
4. Add ¼ tsp white sugar and 1 tsp cornstarch diluted in 3 tsp water. Once sauce thickens lower the heat.

SHIITAKE MUSHROOMS
1. Slice about 4 large fresh Shiitake mushrooms.
2. Sauté in 2 tsp olive oil and 1 tbsp butter.
3. Season with salt and pepper and set aside.

SOUR CREAM POTATOES
1. Boil in salted water 8-10 pcs of baby potatoes until fork tender.
2. Cut the potatoes in half and toss in ½ cup of sour cream.
3. If you don’t have any sour cream you may mix ½ cup of Japanese mayonnaise (Kewpie), salt, pepper, sugar and lemon juice.
4. Garnish with spring onions.

To serve, plate the steaks and drizzle some of the sauce on top. Place the mushrooms and potatoes on either side.