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Teriyaki beef skewers with snow pea salad
Teriyaki beef skewers with snow pea salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Japanese-inspired beef skewers with flavorful teriyaki sauce.
Ingredients:
  • 650g beef rump steak, thinly sliced
  • 80ml teriyaki marinade
  • 250g snow peas, halved lengthways
  • 1 Lebanese cucumber, thinly sliced
  • 50g mixed baby salad leaves (mesclun)
  • 400g jasmine rice
  • 1 tsp sesame oil
  • 20.00 ml rice vinegar
  • 20.00 ml mirin (sweet Japanese rice wine, see note)
  • 21.00 gm light soy sauce
  • 1-2 tsp wasabi paste, to taste
  • 5.00 gm caster sugar
Instructions:
  • Skewer beef slices, folding each in half, onto 8 metal or soaked bamboo skewers. Arrange in a dish and generously coat with teriyaki sauce. Let marinate for 5 minutes.
  • Cook peas in a pot of lightly salted boiling water for 1 minute until just tender, then drain and cool in cold water. Combine with cucumber and leaves in a bowl. Whisk dressing ingredients and toss with the salad.
  • Preheat a chargrill pan over medium-high heat. Take out the skewers from the marinade and grill for 2 minutes on each side until nicely charred and fully cooked. Serve alongside a fresh salad and fluffy rice.

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