Teriyaki Steak with Asian Bean Salad

Fillet steak marinated in a homemade teriyaki sauce, served with a spicy, herb-filled Asian bean salad.

Healthy Dinner Asian Beef High Protein

Estimated Nutrition

Calories

605

kcal / serving

2420 kcal total

Carbs

45.6g

per serving

182.2 g total

Fat

15.6g

per serving

62.4 g total

Protein

42.1g

per serving

168.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Palm Sugar

CondimentsSauces

125

Mirin

125

Soy Sauce

tbsp

Soy Sauce

for dressing

tsp

Fish Sauce

Fruits

piece

Lime

juice only

LegumesPulses

100

Edamame Beans

podded

Liquids

125

Shaoxing Rice Wine

125

Sake

Meat

600

Fillet Steak

4 pieces

NutsSeeds

cloves

Garlic

thinly sliced

tbsp

Coriander

fresh leaves

tbsp

Mint

fresh

OilsFats

tbsp

Rapeseed Oil

Vegetables

Root Ginger

finely julienned

pieces

Red Chilli

long, thinly sliced

100

French Bean

whole

100

Mangetout

halved

100

Pea

fresh, podded

piece

Red Onion

thinly sliced

0.5

bunch

Watercress

fresh

Method

Coat the steak in half of the cooled teriyaki mixture and marinate in the fridge for one hour.

Combine the beans, peas, onion, and watercress in a bowl and toss with the dressing.

Pound ginger, garlic, chillies, herbs, sugars, and sauces in a mortar to create a smooth dressing.

Simmer rice wine, sake, mirin, soy sauce, and caster sugar in a hot frying pan until slightly thickened.

Slice the steak and fry in a hot pan for 1 to 2 minutes.

Serve the steak with the salad and the remaining teriyaki sauce.