Teriyaki Beef and Green Bean Salad

This Week

9 Dec - 15 Dec

Teriyaki Beef and Green Bean Salad

Have this simple, fresh and delicious Asian-inspired salad on the dinner table in 20 minutes. This salad is equally as delicious with teriyaki chicken or tofu.

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Meal Prep Guide

Prepare the green beans (store in an airtight container in the fridge)

Remove the ends of the green beans and steam for 3 minutes or until they are cooked through but still have a nice crunch to them. As soon as they have finished cooking add them to a bowl of iced water to stop the cooking process and to cool them down. Allow to sit in the water for a few minutes before draining and drying.

Prepare the marinade for the steak (store in an airtight container in the fridge)

Ingredients:

4 Tbsp tamari
1 Tbsp ginger (grated)
2 cloves garlic (crushed)

Method:

Add all the ingredients into an airtight container. Ready to marinate the steak the morning before cooking or at least 30 minutes before.

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Make the salad dressing (store in a glass jar in the fridge).

Ingredients:

1 lemon (juice)
2 Tbsp rice wine vinegar
2 Tbsp fish sauce
2 tsp coconut sugar

Method:

Add all the ingredients into a glass jar and shake well to combine.

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Roast 1/3 cup peanuts (allow to cool and then store in a airtight container in the pantry).

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Tips

‍Tips

We like to make a teriyaki sauce from the steak marinade at the end as you don’t want to add the honey to the marinade as it will burn when the steak cooks.

Resting the steak is so important as it stops the juices from running and instead, the steak can retain these juices and your steak will be nice and tender.

Shortcuts

Vegetables

Swap out the green beans for brocollini or edamame beans.
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Swap out the baby cos for iceberg lettuce.

Protein

Swap out the steak for our Teriyaki Chicken or Teriyaki Tofu

Other

Serve alongside our coconut rice, or add some rice noodles for a more substantial salad.

Ingredients

Teriyaki Beef

500-600g steak (we used eye fillet)
4 Tbsp tamari
1 Tbsp ginger (grated)
2 cloves garlic (crushed)
1 Tbsp coconut oil (for cooking)
1 Tbsp honey (to add at the end)

Salad

1 head petite cos (roughly torn)
1 large carrot (julienned)
1 small shallot (thinly sliced)
250g green beans, 1 bag (ends trimmed)
⅓ cup roasted peanuts (roughly chopped)
1 cup coriander (roughly torn)

‍Dressing

1 lemon (juice)
2 Tbsp rice wine vinegar
2 Tbsp fish sauce
2 tsp coconut sugar

Method

Get started by marinating the steak. Add the tamari, ginger and garlic to a medium-sized bowl and add the steak. Allow to marinate for as long as you can or at least while you get everything else ready.
Steam the green beans for 3 minutes or until they are cooked through but still have a nice crunch to them. As soon as they have finished cooking add them to a bowl of iced water to stop the cooking process and to cool them down. Allow to sit in the water for a few minutes before draining and set aside.
To make the dressing simply add all ingredients to a glass jar and shake well until combined and the sugar has dissolved.
To cook the steak, heat the coconut oil in a large fry pan over a high heat. Remove the steak from the marinade (keep the liquid to one side) cook the steak for 3-5 minutes on each side, depending on the size of the fillets so it can get a nice crust.
Once the steak has cooked, allow it to rest for 7-10 minutes. While the steak is resting add the remaining marinade to the pan with the honey. Cook over a medium-high heat until reduced and a sticky sauce forms.
Slice the steak into thin strips and add to the teriyaki sauce, toss to coat well.
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Add the baby cos, carrot and green beans and red onion to a large platter or salad bowl. Add the dressing and toss well, making sure everything is coated. Scatter over the crushed peanuts and top with the teriyaki steak.
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