Teriyaki Beef with Rice & Sesame Salad

Teriyaki Beef with Rice & Sesame Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 9, 2020.
Order Now
Order Now

Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water

Salad

  • 1 lettuce, shredded
  • 2 carrots, grated
  • 1/2 telegraph cucumber, cut in half lengthways & thinly sliced on an angle
  • 2 spring onions, 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 Tbsp minced ginger
  • 2 cloves garlic, minced
  • 1 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, carrots, cucumber and spring onions 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, ginger, garlic and sweet chilli sauce.
  5. To finish. Return pan to a 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 2716 kj
649 kcal
Protein 38.6g
Carbohydrate 54.4g
Fat 33.7g