Back to Recipes

Teriyaki beef

with sesame and ginger slaw

Ready in around 15 mins

With 14 Michelin three-star restaurants, Tokyo has more top-rated restaurants than any other city in the world
Nutritional Info:
  • Energy: 3243kj (776Kcal)
  • Protein: 61g
  • Carbohydrate: 70g
  • Fat: 26g
  • Contains: Soy, Sesame, Egg
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. To heat the quinoa and edamame beans:

    Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the quinoa and allow to sit in pan without stirring for 3-4 mins, add the edamame beans then stir and cook for another 2-3 mins. Remove from the pan into a salad bowl and allow to cool for a few mins.

  • 2. To prepare the vegetables:

    While the quinoa is cooling finely slice the spring onion on the diagonal. Peel and grate the carrot.

  • 3. To cook the steak:

    Remove the beef sirloin steaks from their packaging and pat dry with a paper towel. Wipe out the pan, place back over a medium-high heat with a drizzle of oil. Once hot, add the beef and sear on each side for 2-3 mins for medium rare - a little longer for well done. Turn the heat off, then pour over the teriyaki sauce and allow it to sizzle onto the steak. Rest for a few mins then slice thinly against the grain.

  • 4. To make the quinoa slaw:

    Add the carrot, spring onion and sliced red and green cabbage to the salad bowl with the quinoa and edamame beans. Pour over the sesame ginger dressing, season with salt and pepper and toss to combine.

  • To serve:

    Heap quinoa slaw on plates and top with sliced teriyaki beef. Drizzle over any remaining teriyaki sauce from the pan.

Ingredients In your box:
  • 1 pack of sirloin beef steaks
  • 1 pack of steamed quinoa
  • 1 pot of teriyaki sauce
  • 1 pot of sesame ginger dressing
  • 1 bag of sliced red and green cabbage
  • 1 carrot
  • 1 spring onion
  • 1 pot of edamame beans


use the hashtag #woopnz to be featured