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Make these teriyaki steak skewers for a light lunch, then also try our hole-in-the-wall beef skewers, steak salad and teriyaki salmon. Take your dish to the next level with our teriyaki sauce recipe.

  • 1 tbsp 
soy sauce
  • 1 tbsp mirin
  • 1 tsp honey
  • 
ginger
    grated to make 2 tbsp
  • 400g lean diced steak
    fat trimmed
  • 1 large pak choi
    shredded
  • ½ cucumber
    seeds removed and diced
  • 1 spring onion
    sliced
  • 50g edamame
    shelled
  • 1 tbsp sherry vinegar
  • groundnut oil
  • steamed basmati rice
    to serve
  • 1 red chilli
    sliced, to serve

Nutrition: per serving

  • kcal372
  • fat314.7g
  • saturates5.5g
  • carbs11.5g
  • sugars3.3g
  • fibre46.7g
  • salt1.8g

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.

Discover more of our best BBQ skewer recipes...

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