The Rice Recipes Kitchen invites you to try Teriyaki beef skewers with snow pea salad recipe. Enjoy the best rice cooking recipes and learn how to make Teriyaki beef skewers with snow pea salad. This recipe consists of rump steak, teriyaki sauce, snow peas, Lebanese cucumber, mixed baby salad leaves, jasmine rice.
Ingredients (serves 4)
650g rump steak, thinly sliced
1/3 cup (80ml) teriyaki sauce
250g snow peas, halved lengthways
1 Lebanese cucumber, thinly sliced
50g mixed baby salad leaves (mesclun)
2 cups (400g) jasmine rice, cooked to packet instructions
Dressing
1 tsp sesame oil
1 tbs rice vinegar
1 tbs mirin (sweet Japanese rice wine, see note)
1 tbs light soy sauce
1-2 tsp wasabi paste, to taste
1 tsp caster sugar
Method
1. Thread beef on 8 metal or soaked bamboo skewers, folding each slice in half as you go. Place in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.
2. Meanwhile, cook peas in lightly salted boiling water for 1 minute until just tender. Drain and refresh in cold water. Place in a bowl with cucumber and leaves. Whisk dressing ingredients together, then toss with salad.
3. Heat a chargrill pan on medium-high. Remove skewers from marinade and cook for 2 minutes each side until charred and cooked through. Serve with salad and rice.
Notes
Mirin is available from Asian shops and selected supermarkets.
Source
delicious. - November 2008, Page 206
Recipe by Louise Pickford
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