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Teriyaki beef and edamame bowls

Make these Japanese inspired salad bowls for lunch this week

2

Serves

15 mins

Prep Time

10 mins

Cook Time

Livi Kitson-Clark

Recipe author

Livi Kitson-Clark

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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Ingredients

Teriyaki beef

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220g Quality Mark lean blade (flat-iron) steaks

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½ cup soy sauce

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2 Tbsp crushed garlic

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1 Tbsp ginger paste

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1 tsp red chilli paste

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2 Tbsp mirin

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1 tsp sesame oil

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1 tsp honey

Salad

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1 cup edamame beans

shelled

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1 tsp garlic powder

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pinch salt

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pinch chilli flakes

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200g vermicelli noodles

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cooked according to packet instructions

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2-3 handfuls baby spinach leaves

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1 cup carrots

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ribboned

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1/2 cucumber

sliced

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roasted unsalted peanuts

Method

Method

1

Mix marinade ingredients together in a shallow dish. Cover the beef steaks and marinade for at least 1 hour.

2

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.

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3

Defrost edamame beans by pouring boiling water over them. Drain and toss together with the garlic, salt and chilli flakes.

4

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.

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5

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.

Energy

2364kJ (565 kcal)

Protein

41.1g

Total Fat

22.4g

Saturated Fat

6.3g

Carbs

42.3g

Dietary Fibre

11.4g

Sodium

1815mg

Iron

5.8mg

Zinc

6.4mg

Vitamin B12

1.3µg