Teriyaki Beef with Rice and Sesame Salad

Teriyaki Beef with Rice and Sesame Salad

Ready in 30 minutes Serves 2
This dish will appear in My Classic (3 Nights For 2) on Sunday, April 28, 2019.

Ingredients

Rice

  • 1 cup jasmine rice
  • 1½ cups boiling water

Sesame Salad

  • ½ lettuce
  • 1 carrot
  • ½ telegraph cucumber
  • 1 spring onion
  • 1 pack sesame seeds
  • 1 pack mayonnaise
  • ½ Tbsp sesame oil

Teriyaki Beef

  • 1 pack beef scotch steaks
  • 1 pack teriyaki marinade
  • 1 clove minced garlic
  • ½ Tbsp minced ginger
  • ½ Tbsp sweet chilli sauce

Have Handy

  • oil
  • salt
  • pepper
  • vinegar

Steps

  1. 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.
  2. Make salad Thinly shred lettuce; grate carrot; cut cucumber in half lengthways and thinly slice on an angle; thinly slice spring onion. Toss in a bowl along with sesame seeds, mayo, sesame oil and a drizzle of vinegar.
  3. 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, reserve pan.
  4. Make sauce Combine teriyaki marinade, ginger, garlic and sweet chilli sauce in a bowl.
  5. 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.
  6. Serve rice with teriyaki beef and sauce. Serve salad on the side.

Nutritional Information

Energy 2092 kj
500 kcal
Protein 26.7g
Carbohydrate 37.4g
Fat 29.1g