Teriyaki beef skewers with cabbage saladReviewed by our expert panel
(at time of publication)
- 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.
Make it gluten free: Use gluten-free teriyaki sauce.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 4g
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