Teriyaki Beef with Rice and Sesame Salad

Teriyaki Beef with Rice and Sesame Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 13, 2018.

Sesame salad items can be kept separate and cut into veggies sticks for fussier foodies.


Ingredients

Rice

  • 1½ cups jasmine rice
  • 1½ cups jasmine rice

Teriyaki Beef

  • 100g teriyaki marinade
  • 2 cloves garlic
  • 2 tsp ginger
  • 1 Tbsp sweet chilli sauce
  • 1 tsp honey
  • 550g beef schnitzel stir-fry (at room temperature)

Sesame Salad

  • 15g sesame seeds
  • ¼ cup mayonnaise
  • ½ tsp sesame oil
  • ½ tsp honey
  • 2 tsp rice wine vinegar
  • 1 baby cos lettuce
  • 1 carrot
  • ½ telegraph cucumber
  • 1-2 spring onions, white part only

To Serve

  • Reserved spring onions, green part only

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, make teriyaki sauce. Mince garlic and finely grate ginger. Place both in a bowl along with sweet chilli sauce and honey. Mix to combine and set aside. Heat a large, dry, fry-pan on medium heat. Toast sesame seeds for 2–3 minutes, until lightly golden. Set aside and reserve pan.
  3. Heat a drizzle of oil in reserved fry-pan on high heat. Pat beef dry. Stir-fry beef, in 3 batches, for about 1 minute, until just cooked. Wipe out pan between batches if needed. Set beef aside on a plate (do not cover with foil).
  4. Return pan to a low heat, add teriyaki sauce and allow to bubble and thicken slightly for about 30 seconds. Remove pan from heat and return beef to pan, along with any resting juices. Toss to combine.
  5. In a large bowl, whisk mayonnaise, sesame oil, honey and vinegar until smooth. Thinly shred lettuce; grate carrot; cut cucumber into thin matchsticks; thinly slice spring onions (keeping white and green part separate). Add veggies bowl with dressing, add sesame seeds and toss to combine.
  6. To serve, spoon ¾ cup cooked rice per person onto each plate and top with teriyaki beef and sauce. Serve sesame salad on the side and garnish with green part of spring onions.

Nutritional Information

Energy 2158 kj
516 kcal
Protein 34.2g
Carbohydrate 53.9g
Fat 20.8g