Beef Quick Main Asian

Teriyaki beef skewers with snow pea salad

Name: Teriyaki beef skewers with snow pea salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 650g rump beef 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); 1 tablespoon light soy sauce; 1-2 teaspoons wasabi paste, to taste; 1 teaspoon caster sugar

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25m

05m

Teriyaki beef skewers with snow pea salad

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by Louise Pickford

Food stylist and author

Oct 03, 2015

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

650g rump beef 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)
1 tablespoon light soy sauce
1-2 teaspoons wasabi paste, to taste
1 teaspoon caster sugar

Method

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.