About this recipe:Add sweet yellow peppers and hearty teriyaki steak to a salad mix for a filling Asian-style meal.
thick-cut lean sirloin or rump steak
1 tbsp teriyaki marinade
150g baby leaf and rocket salad
1 finely sliced yellow pepper
1 tbsp olive oil
3 tbsp teriyaki marinade
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Method Prep:10min › Cook:2min › Ready in:12min
Slice a thick-cut lean sirloin or rump steak, about 300g, trimmed of fat, into thin strips across the grain. If time allows, toss with 1 tbsp teriyaki marinade and leave in the fridge for 2 hours.
Mix a 150g baby leaf and rocket salad with 1 finely sliced yellow pepper. Divide among four serving plates.
Heat a heavy-based nonstick frying pan until hot, add 1 tbsp olive oil and swirl to coat the base. Add the beef and stir-fry for 1 minute or until browned on the outside, but still pink inside. Add 3 tbsp teriyaki marinade and 1 tbsp water. Quickly swirl around in the pan to coat the meat, then spoon on to the salad. Serve at once, with bread.
Teriyaki marinade, made with soy sauce, rice wine and vinegar, can be bought from supermarkets. It has a very intense flavour, so don't be tempted to add more to this dish. If the pan is very hot and too much of the sauce evaporates and becomes very thick, add an extra 1-2 spoonfuls of water.