Teriyaki Beef with Rice and Sesame Salad
Ready in 25 minutes
• Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 28, 2019.
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 28, 2019.
Ingredients
Rice
- 1½ cups jasmine rice
- 2¼ cups boiling water
Sesame Salad
- ½ lettuce
- 2 carrots
- ½ telegraph cucumber
- 1 spring onion
- 3 Tbsp mayonnaise
- 1 pack sesame seeds
- ½ Tbsp sesame oil
Teriyaki Beef
- 1 pack beef scotch steaks
- 1 pack teriyaki marinade
- 1 clove minced garlic
- ½ piece grated ginger
- 1 Tbsp mild sweet chilli sauce
Have Handy
- oil
- salt
- pepper
- vinegar
Steps
-
Cook rice Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
-
Make salad Thinly shred lettuce; grate carrots; cut cucumber in half lengthways and thinly slice on an angle; thinly slice spring onion. Toss in a bowl along with mayo, sesame seeds, sesame oil and a drizzle of vinegar.
-
Cook beef Pat beef dry and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Remove from pan and rest.
-
Make sauce Combine teriyaki marinade, garlic, ginger and sweet chilli sauce in a bowl.
-
To finish Return pan to a high heat. Thinly slice beef. Add sliced beef and any resting juices and teriyaki sauce to pan. Cook for about 1 minute, turning until coated.
-
Serve rice with teriyaki beef and sauce. Serve salad on the side.
Nutritional Information
Energy |
2677 kj 640 kcal |
---|---|
Protein | 38.7g |
Carbohydrate | 54.2g |
Fat | 32.9g |