Teriyaki Beef with Rice and Sesame Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 28, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 28, 2019.
Ingredients
Rice
- 2 cups jasmine rice
- 3 cups boiling water ^
Sesame Salad
- 1 lettuce
- 2 carrots
- ½ telegraph cucumber
- 2 spring onions
- 1 pack sesame seeds
- 1 pack mayonnaise
- ½ Tbsp sesame oil
Teriyaki Beef
- 1 pack beef scotch steaks
- 1 pack teriyaki marinade
- 2 cloves minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp 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 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 onions. Toss in a bowl along with sesame seeds, mayo, 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. Rest and reserve pan.
-
Make sauce Combine teriyaki marinade, ginger, garlic 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 |
2372 kj 567 kcal |
---|---|
Protein | 31.3g |
Carbohydrate | 44.0g |
Fat | 32.0g |