Teriyaki beef skewers with cabbage salad
- 8 wooden skewers
- 500g rump steak, trimmed
- ⅓ cup teriyaki sauce
- 250g green beans or snow peas, trimmed, thinly sliced lengthways
- ¼ head red cabbage, outer leaves removed, finely shredded
- 3 cups cooked rice, to serve
1 Slice steak in long strips across the grain. Place steak and 1/4 cup teriyaki sauce in a shallow, non-metallic bowl. Stir to combine, cover and marinate for 30 minutes. Soak skewers in cold water for 30 minutes.
2 Steam or microwave beans for 2-3 minutes until tender-crisp. In a large bowl combine beans and cabbage. Set aside.
Step3 Thread beef onto skewers. Spray a large frying pan or chargrill pan with oil and place over a high heat. Cook skewers for 4-5 minutes, turning occasionally or until cooked to your liking.
4 Add the remaining teriyaki sauce to salad and toss to combine. Serve skewers and salad with rice.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 4g
Make it gluten free: Use gluten-free teriyaki sauce.
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