Teriyaki Steak Skewers with Chopped Green Asian Salad

Teriyaki steak skewers with chopped green salad

  • 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


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



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


  • 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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Nutritional Information

  • Kcals 372
  • Fat 314.7g
  • Saturates 5.5g
  • Carbs 11.5g
  • Sugars 3.3g
  • Fibre 46.7g
  • Salt 1.8g