Teriyaki Beef with Rice & Sesame Salad

Teriyaki Beef with Rice & Sesame Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 9, 2020.
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Ingredients

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups boiling water

Salad

  • 1/2 lettuce, shredded
  • 1 carrot, grated
  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced on an angle
  • 1 spring onion, thinly sliced
  • 1 pack sesame seeds
  • 1 pack mayonnaise
  • 1/2 Tbsp sesame oil

Beef

  • 1 pack beef scotch steaks

Sauce

  • 1 pack teriyaki marinade
  • 1 clove garlic, minced
  • 1/2 Tbsp minced ginger
  • 1/2 Tbsp sweet chilli sauce

Steps

  1. Bring a full kettle to the boil. Preheat BBQ to medium heat (if using). Cook rice. Place rice, boiling water measure and a pinch of salt in 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. Prep salad. In a bowl, toss lettuce, carrot, cucumber and spring onion with sesame seeds, mayonnaise, sesame oil and a drizzle of vinegar. Season.
  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, covered and reserve pan. Alternatively, do this on the BBQ.
  4. Make sauce. In a bowl, combine teriyaki marinade, garlic, ginger and sweet chilli sauce.
  5. To finish. Return pan to high heat. Thinly slice beef. Add beef, any resting juices and sauce to pan. Cook for about 1 minute, turning, until coated.
  6. Serve rice with beef and sauce. Serve salad on the side.

Nutritional Information

Energy 2695 kj
644 kcal
Protein 38.8g
Carbohydrate 55.4g
Fat 32.6g