Preparation time: 0:25

Cooking time: 0:05

Serves: 4

Calories: Approximately X calories per serve 365

Ingredients:

  • 650g rump steak, thinly sliced
  • 1/3 cup teriyaki sauce
  • 1 cucumber, thinly sliced
  • 250g snow peas, trimmed and diagonally sliced
  • 50g mixed baby salad leaves
  • 2 cups brown rice, cooked to packet instructions

Dressing

  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • 1 Tbsp. mirin (sweet Japanese rice wine)
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. light soy sauce
  • 1-2 tsp wasabi paste, to taste

Directions

Step 1 Thread beef onto 8 skewers, folding each slice in half as you go. Place in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.

Step 2 Meanwhile, cook peas in boiling water for 1 minute until just tender. Drain and set aside. Place mixed salad greens and cucumber  in a bowl and add snow peas once cooled. Mix dressing ingredients together in small bowl, then toss with salad.

Step 3 Heat a medium sized frypan on medium-high heat. Cook skewers for 2 minutes each side until charred and cooked through. Serve with salad and rice (if desired)