Teriyaki steak skewers with chopped green salad
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp honey
-
gingergrated to make 2 tbsp
- 400g lean diced steakfat trimmed
- 1 large pak choishredded
- ½ cucumberseeds removed and diced
- 1 spring onionsliced
- 50g edamameshelled
- 1 tbsp sherry vinegar
- groundnut oil
- steamed basmati riceto serve
- 1 red chillisliced, 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.
