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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 sirloin steak matured (about 350g)
  • 50 ml Teriyaki sauce
  • 1 Tbsp oil
  • 3 Asian cabbage leaves
  • 2 cloves garlic thinly sliced
  • 1 tsp chopped ginger
  • 1 tsp chopped red chilli
  • 1 tsp Kikkoman soy sauce
  • 1 red bell pepper
  • 2 little gems
  • 4 spring onions
  • Chopped mint or coriander leaves to serve

Method
 

  1. Marinate the meat in the Teriyaki sauce for 15 minutes.
  2. Slice the red pepper into strips. Thinly slice the spring onions and the cabbage.
  3. Wash the lettuce leaves, then drain and wipe them dry.
  4. 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.
  5. 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.
  6. Slice the meat into thin strips.
  7. 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.
  8. Serve at room temperature.