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Teriyaki steak skewers with chopped green salad

Name: Teriyaki steak skewers with chopped green salad
Total time: 20 min
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

20 minutes plus marinating
serves 2
Easy

These steak skewers are perfect for cooking on the barbecue or griddle. Marinate them in a sticky teriyaki glaze and serve with a nutritious side salad for a quick, healthy midweek meal

Published: December 14, 2015 at 2:51 pm

Make these teriyaki steak skewers for a light lunch, then also try our hole-in-the-wall beef skewers recipe.

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.

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