

Teriyaki beef skewers with cabbage salad
(at time of publication)
Ingredients
- 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
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Instructions
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.
Variations
Make it gluten free: Use gluten-free teriyaki sauce.
HFG tip
You may find this article helpful:
More delicious beef teriyaki dishes:
Teriyaki beef stir-fry with rice
Nutrition Info (per serve)
-
Calories 447cal
-
Kilojoules 1870kJ
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Protein 35g
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Total fat 9g
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–Saturated fat 3g
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Carbohydrates 60g
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–Sugars 14g
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Dietary fibre 4g
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Sodium 820mg
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Calcium 70mg
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Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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