Make these teriyaki steak skewers for a light lunch, then also try our hole-in-the-wall beef skewers recipe.
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Ingredients
- 
soy sauce 1 tbsp
- mirin 1 tbsp
- honey 1 tsp
- 
ginger grated to make 2 tbsp
- lean diced steak 400g, fat trimmed
- pak choi 1 large, shredded
- cucumber ½, seeds removed and diced
- spring onion 1, sliced
- edamame 50g, shelled
- sherry vinegar 1 tbsp
- groundnut oil

- steamed basmati rice to serve
- red chilli 1, sliced, to serve
Method
-
Step 1
Mix the soy, mirin and honey with half the ginger. Pour over the steak and marinate for at least 1 hour. Mix the pak choi, cucumber, spring onion and edamame, and toss with the sherry vinegar, 1 tsp groundnut oil, the remaining ginger and 1 tsp soy. Heat a griddle to very hot, and thread about 4 pieces of steak onto small skewers. Sear the steak for 2 minutes on each side, until charred and seared all over. Serve with the salad, steamed rice and chilli.
Nutritional Information
- Kcals 372
- Fat 314.7g
- Saturates 5.5g
- Carbs 11.5g
- Sugars 3.3g
- Fibre 46.7g
- Salt 1.8g
