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Teriyaki steak with fennel slaw

Teriyaki steak with fennel slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
low insalt1.05g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, July 2009

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A star rating of 5 out of 5.9 ratings

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