Teriyaki beef skewers with cabbage salad
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Time to make:
20 mins, plus 30 mins marinating
$2.85 per serve
(at time of publication)
Full ingredients list:
- 500g rump steak, trimmed
- 1/3 cup teriyaki sauce
- 250g snow peas, trimmed, thinly sliced lengthways
- 1/4 head red cabbage, outer leaves removed, finely shredded
- 3 cups steamed rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Slice steak into long strips across the grain. Place steak and ¼ cup teriyaki sauce into a shallow, non-metallic bowl. Stir to combine, cover and marinate for 30 minutes. Meanwhile, soak 8 wooden skewers in cold water for 30 minutes.
Step 2 Place snow peas in a heatproof bowl. Cover with boiling water, stand for 30 seconds, then rinse and drain. Combine snow peas and cabbage in a large bowl and set aside.
Step 3 Thread beef onto skewers. Spray a large frying pan or chargrill pan with oil and place over high heat. Cook skewers for 4–5 minutes, turning occasionally, or until cooked to your liking.
Step 4 Add remaining teriyaki sauce to cabbage salad and toss to combine. Serve skewers and salad with steamed rice.
About this recipe
First published: November 2011