- 0:25 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Teriyaki sauce gives a Japanese twist to these tasty beef skewers.
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
Dressing
- 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
Method
- Step 1Thread 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 2Meanwhile, 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 3Heat 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.
Nutrition
2671 kj
Energy
9.4g
Fat Total
3.5g
Saturated Fat
2.8g
Fibre
45.1g
Protein
104mg
Cholesterol
1565mg
Sodium
89.9g
Carbs (total)
All nutrition values are per serve
Notes
Mirin is available from Asian shops and selected supermarkets.
Related Video
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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