Teriyaki beef

Name: Teriyaki beef
Cook time: 15 min
Yield: 2
Cuisine: Tokyo, Japan

with sesame ginger quinoa slaw

Ready in around 15 mins

RECIPE FACT:

With 14 Michelin three-star restaurants, Tokyo has more top-rated restaurants than any other city in the world

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO HEAT THE QUINOA AND EDAMAME:

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 roughly chop the coriander including the stalks and set aside. 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, chopped coriander 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.