Teriyaki beef with potato salad

Bring home the taste of Japan with teriyaki beef served on a bed of creamy potato salad.

Recipe «Teriyaki beef with potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 18 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup soy sauce, 1 tbsp barbecue sauce, 1/4 cup red wine, optional, 2 tbsp brown sugar, 2cm piece ginger, peeled, grated , 2 garlic cloves, crushed, 4 scotch fillet steaks, 500g chat potatoes, washed, halved , 1 tbsp olive oil, 1 red onion, halved, thinly sliced, 1/4 cup cream, 2 tbsp mayonnaise, 2 tsp wholegrain mustard, 1 tbsp basil leaves, Salad leaves, to serve.

Ingredients:

• 1/3 cup soy sauce 
• 1 tbsp barbecue sauce 
• 1/4 cup red wine, optional 
• 2 tbsp brown sugar 
• 2cm piece ginger, peeled, grated 
• 2 garlic cloves, crushed 
• 4 scotch fillet steaks 
• 500g chat potatoes, washed, halved 
• 1 tbsp olive oil 
• 1 red onion, halved, thinly sliced 
• 1/4 cup cream 
• 2 tbsp mayonnaise 
• 2 tsp wholegrain mustard 
• 1 tbsp basil leaves 
• Salad leaves, to serve 

Instructions

1. Combine sauces, wine, sugar, ginger and garlic in a ceramic dish. Mix until sugar has dissolved. Add steaks. Turn to coat. Cover. Refrigerate for at least 2 hours.
2. Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 8 minutes or until just tender. Drain. Transfer to a large bowl.
3. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Grease plate with oil. Cook onion for 5 minutes or until tender. Add to potatoes. Cook steaks, basting with marinade, for 5 minutes each side for medium.
4. Combine cream, mayonnaise, mustard, basil, and salt and pepper. Stir into potatoes. Serve with steaks and salad leaves.