Teriyaki beef salad
(at time of publication)
- 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
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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.
You may find this article helpful:
More delicious beef teriyaki dishes:
Teriyaki beef skewers with red cabbage salad
Teriyaki beef stir-fry with rice
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 4g
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