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Teriyaki beef skewers with snow pea salad

by wiki
29 June, 2021
in Dinner
0
Teriyaki beef skewers with snow pea salad
Teriyaki beef skewers with snow pea salad

Teriyaki sauce gives a Japanese twist to these tasty beef skewers.

Nutrition

  • 2671 kj                      Energy
  • 9.4g                           Fat Total
  • 3.5g                           Saturated Fat
  • 2.8g                           Fibre
  • 45.1g                         Prote
  • 104mg                       Cholesterol
  • 1565mg                    Sodium
  • 89.9g                        Carbs (total)
All nutrition values are per serve

0

Teriyaki beef skewers with snow pea salad

Serves: 4
Cooking time: 5 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 650g beef rump steak, thinly sliced
  • 1/3 cup (80ml) teriyaki sauce
  • 250g snow peas, halved lengthways
  • 1 Lebanese cucumber, thinly sliced
  • 50g mixed baby salad leaves (mesclun)
  • 2 cups (400g) jasmine rice, cooked to packet instructions
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (sweet Japanese rice wine, see note)
  • 1 tablespoon light soy sauce
  • 1-2 teaspoons wasabi paste, to taste
  • 1 teaspoon caster sugar

Instructions

  • Step 1
    Thread beef on 8 metal or soaked bamboo skewers, folding each slice in half as you go. Place in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.
  • Step 2
    Meanwhile, cook peas in lightly salted boiling water for 1 minute until just tender. Drain and refresh in cold water. Place in a bowl with cucumber and leaves. Whisk dressing ingredients together, then toss with salad.
  • Step 3
    Heat a chargrill pan on medium-high. Remove skewers from marinade and cook for 2 minutes each side until charred and cooked through. Serve with salad and rice.

Notes

Mirin is available from Asian shops and selected supermarkets

 

  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste.com.au
Tags: beefsalad
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