Teriyaki beef skewers with snow pea salad

Cooking Salads Teriyaki beef skewers with snow pea salad

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

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  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.
  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.
  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.

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650g rump steak, thinly sliced
1/3 cup teriyaki sauce
250g snow peas, halved lengthways
1 Lebanese cucumber, thinly sliced
50g mixed baby salad leaves
2 cups jasmine rice, cooked to packet instructions
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp light soy sauce
1-2 tsp wasabi paste, to taste
1 tsp caster sugar

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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