Teriyaki steak salad
If you’re after super easy yet super yummy party nibbles or antipasti try this Teriyaki steak salad! The steak can be marinated ahead – the cooking only takes 10 minutes, and the salad best served at room temperature.
Ingredients
Method
- Marinate the meat in the Teriyaki sauce for 15 minutes.
- Slice the red pepper into strips. Thinly slice the spring onions and the cabbage.
- Wash the lettuce leaves, then drain and wipe them dry.
- Heat half of oil in a pan. When the oil is hot, season the steak with ground pepper and fry on both sides for about 3 minutes, depending on its thickness. Set aside, cover and rest.
- Pour the remaining oil into the pan. When hot, add the garlic, ginger and chilli, then stir-fry for 1 minute. Scatter the cabbage & pepper strips into the pan, pour over the soy sauce. Cook for a couple of minutes.
- Slice the meat into thin strips.
- Arrange the lettuce leaves on a platter, then fill each with the cabbage & pepper mixture, then add some steak strips, chopped herbs and spring onion slices.
- Serve at room temperature.