Teriyaki beef with

Name: Teriyaki beef with
Cook time: 15 min
Yield: 1
Cuisine: Tokyo, Japan

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 1 person

Cooking Instructions:

1. TO HEAT THE QUINOA AND EDAMAME BEANS:

Heat 1 tbsp of cooking 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. Turn out 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 grass-fed sirloin steaks from their packaging and pat dry with a paper towel. Heat a drizzle of oil in a non-stick frying pan over a high heat. Once the pan is smoking hot, add the sirloin steak. Sear on each side for 2-3 mins for medium rare. Turn the heat off, then pour over the teriyaki sauce and allow it to sizzle onto the steak. Rest for a few mins then thinly slice.
4. TO MAKE THE QUINOA SLAW:

Combine the carrot, spring onion and the sliced red and green cabbage with the quinoa and edamame beans. Stir through half to all the sesame ginger dressing depending on how much you prefer.
To serve:

Heap quinoa slaw on plates and top with teriyaki steak slices. Spoon over teriyaki sauce from the pan.