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Teriyaki beef with Asian slaw

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 4 (about 500g) beef eye-fillet steaks, cut into thirds crossways
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) Kikkoman Teriyaki Marinade & Sauce
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 130g (2 cups) bean sprouts, trimmed
  • 1/2 red capsicum, seeded, thinly sliced
  • 1/2 cup fresh coriander leaves
  • 1 carrot, coarsely grated
  • 1 shallot, trimmed, thinly sliced
  • 75ml Neil Perry Fresh Sesame Soy Dressing
  • 1 tablespoon peanut oil


  • 1
    Use a rolling pin or meat mallet to beat the beef until very thin. Place in a glass or ceramic bowl. Add the garlic and teriyaki sauce.Toss to combine.
  • 2
    Combine the snow peas, bean sprouts, capsicum, coriander, carrot and shallot in a bowl. Drizzle over the dressing and toss to combine.
  • 3
    Preheat a barbecue grill or chargrill on high. Drain beef from the marinade. Brush both sides with oil. Cook for 1 minute each side.Transfer to a plate.
  • 4
    Divide beef and snow pea mixture among serving plates.

Source: taste.com.au


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