Teriyaki beef skewers with snow pea salad

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

Recipe «Teriyaki beef skewers with snow pea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.