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How to make Teriyaki beef skewers with snow pea salad

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

  • 650g beef rump steak, thinly sliced
  • 1/3 cup (80ml) teriyaki sauce
  • 250g snow peas, halved lengthways
  • 1 Lebanese cucumber, thinly sliced
  • 50g mixed baby salad leaves (mesclun)
  • 2 cups (400g) jasmine rice, cooked to packet instructions

Dressing

  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (sweet Japanese rice wine, see note)
  • 1 tablespoon light soy sauce
  • 1-2 teaspoons wasabi paste, to taste
  • 1 teaspoon caster sugar

Method

  • Step 1 Thread beef on 8 metal or soaked bamboo skewers, folding each slice in half as you go. Place in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.
  • Step 2 Meanwhile, cook peas in lightly salted boiling water for 1 minute until just tender. Drain and refresh in cold water. Place in a bowl with cucumber and leaves. Whisk dressing ingredients together, then toss with salad.
  • Step 3 Heat a chargrill pan on medium-high. Remove skewers from marinade and cook for 2 minutes each side until charred and cooked through. Serve with salad and rice.