Teriyaki beef salad

Serves: 3

Time to make: 15 mins , plus 30 mins marinating

Ingredients

More weights & measures

¼ cup salt-reduced soy sauce

2 tablespoons mirin

2 teaspoons grated fresh ginger

2 x 200g sirloin or rump steaks

1 cup snow peas

olive spray oil

1 Lebanese cucumber, halved, sliced diagonally

¼ red cabbage, shredded

½ cup fresh coriandercilantroX

Instructions

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1 To make marinade, combine soy, mirin and ginger. Place steaks in a shallow non-metallic container. Pour over half the mixture and set aside to marinate for 30 minutes.

2 Blanch snow peas in boiling water until bright green and crisp. Rinse under cold water. Drain well.

3 Preheat a chargrill or large non-stick frying pan over a high heat. Spray with oil. Cook beef for 2–3 minutes each side then remove from heat. Cover with foil and rest for 3 minutes.

4 In a large bowl, toss together snow peas, cucumber, cabbage and coriander. Thinly slice steak. Add to salad with reserved soy mixture and toss. Serve.

Serving suggestion

Wholegrain bread

HFG tip

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Guide to shopping for beef

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Teriyaki beef skewers with red cabbage salad

Teriyaki beef stir-fry with rice

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Nutrition Info (per serve)

Calories 320 cal

Kilojoules 1340 kJ

Protein 35 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 4 g

Sodium 840 mg

Calcium 90 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.