Name: Teriyaki steak with fennel slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp reduced-salt soy sauce; 1 tbsp red wine vinegar; 1 tsp clear honey; 4 sirloin or rump steaks trimmed of all visible fat, each about 125g; 1 large carrot coarsely grated; 1 fennel bulb halved and thinly sliced; 1 red onion halved and thinly sliced; handful coriander leaves; juice 1 lime

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Teriyaki steak with fennel slaw

Teriyaki steak with fennel slaw

Silvana Franco

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

Plus marinating

A star rating of 5 out of 5.10 ratingsRate

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This flavoursome Asian-style dish is low in fat and easy to make

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp reduced-salt soy sauce
1 tbsp red wine vinegar
1 tsp clear honey
4 sirloin or rump steaks

trimmed of all visible fat, each about 125g

For the fennel slaw

1 large carrot

coarsely grated
1 fennel bulb

halved and thinly sliced
1 red onion

halved and thinly sliced
handful coriander

leaves
juice 1 lime

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Nutrition: per serving

kcal188
fat5g
saturates2g
carbs7g
sugars6g
fibre2g
protein29g
salt1.05g

low

Method

step 1

Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
step 2

Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
step 3

Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
step 4

Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.

Recipe from Good Food magazine, July 2009

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A star rating of 5 out of 5.10 ratings

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