Teriyaki steak with fennel slaw

Teriyaki steak with fennel slaw

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Cooking time

Prep: 15 mins Cook: 5 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
188
protein
29g
carbs
7g
fat
5g
saturates
2g
fibre
2g
sugar
6g
salt
1.05g

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

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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Method

  1. Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
  2. Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
  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.
  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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Comments

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bateyj's picture

Very Tasty!! Think I will try it with noodles next time instead of the salad, but Fennel is soooo good for you.

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