Wednesday, 12 November 2014

Teriyaki Beef Salad

Trying to keep salads varied and interesting can be tough, especially if you're having them for both lunch and dinner. For me, this teriyaki beef salad is a real winner.
If you can, plan ahead and allow the beef to marinate overnight for the full flavour experience.

For the marinade (makes enough for 2 steaks):
1 cup soy sauce (soy sauce can be surprisingly high in sugar. if you can find a sugar free version go for it, otherwise try the Kikkoman brand.
1 cup water
3/4 cup Stevia or other sugar alternative
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger

For the salad:
Handful of Rocket
Thinly sliced Radishes
Thinly sliced Cucumber

1 striploin steak per person (about 1/2 inch thickness)
1 teaspoon of sesame seeds to garnish

1. Mix all the marinade ingredients together in one bowl. Place your steaks in a plastic freezer bag and pour over with the sauce. Tie off the top of the bag and shake well to ensure an even coating.

2. Ideally you'd allow the steak to sit in the bag overnight in the fridge. If time is scarce then just an hour or two in the fridge will be okay, but to get the best of the flavours plan ahead and give it the full night!

3. After marinating, take the steaks out of the bag and save the leftover marinade.

4. Heat a small amount of vegetable or peanut oil in a hot frying pan and sear the steaks on both sides. Give it 3-4 minutes per side for a medium-done steak.

5. After frying, wrap the steaks in tinfoil and allow to stand.

6. Add the leftover marinade to the hot pan and allow to simmer for a minute or two. It should reduce to a nice thick sauce that you can dribble over.

7. Slice the steak and erve with a simple salad, for me the rocket/ cucumber/ radish combination is perfect with this steak. Pour over your marinade reduction and garnish with the sesame seeds for a little crunch.

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