Teriyaki beef and edamame bowls
Make these Japanese inspired salad bowls for lunch this week
Serves
2
Prep Time
15 mins
Cook Time
10 mins
This recipe is so good you'll want to batch cook it for the week's lunches. It's also a perfect light dinner for two or double the recipe to feed the family. This is one that even the fussiest of kids will enjoy.
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ShareIngredients
220g Quality Mark lean blade (flat-iron) steaks
½ cup soy saucei
2 Tbsp crushed garlic
1 Tbsp ginger pastei
1 tsp red chilli pastei
2 Tbsp mirin
1 tsp sesame oil
1 tsp honey
1 cup edamame beans
shelled1 tsp garlic powder
pinch salt
pinch chilli flakes
200g vermicelli noodlesi
cooked according to packet instructions2-3 handfuls baby spinach leaves
1 cup carrotsi
ribboned1/2 cucumber
slicedroasted unsalted peanuts
Method
Mix marinade ingredients together in a shallow dish. Cover the beef steaks and marinade for at least 1 hour.
Heat oil in a frying pan and cook the beef on both sides to your liking – about 3 minutes each side for medium rare. Rest for about 5 minutes then slice thinly.
Defrost edamame beans by pouring boiling water over them. Drain and toss together with the garlic, salt and chilli flakes.
In a heatproof bowl, place the vermicelli noodles and pour over enough boiling water to cover them. Leave to soak for 2-3 minutes before draining.
Assemble the salad ingredients in bowls, top with the sliced beef, and a sprinkle of peanuts.
Nutrition Information per Serving (538g)
This nutrition analysis is based on 2 serves. The marinade ingredients will be contributing to the recipe's high sodium content. We recommend using a reduced salt soy sauce to lower sodium content.
