Teriyaki Steak Skewers with Asian-Style Greens
3.3
(3)
Photo by Philip Haynes
I love the Asian flavours in this dish and the steak is a great source of protein for post-workout fuel.
Ingredients
14 oz (400g) lean diced steak, with fat trimmed
1 large bok choy, shredded
1 large handful of kale, shredded
1 spring onion, sliced
1/2 cucumber, deseeded and diced
1 tbsp sherry vinegar
1 tsp olive oil
1 tsp soy sauce
1 red chile, deseeded and thinly sliced (optional)
For the marinade:
1 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
1 thumb-sized piece of fresh ginger, grated
Preparation
Step 1
Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
Step 2
Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
Step 3
Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
Step 4
Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.
From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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