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
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
220g Quality Mark lean blade (flat-iron) steaks
½ cup soy sauce
i
2 Tbsp crushed garlic
1 Tbsp ginger paste
i
1 tsp red chilli paste
i
2 Tbsp mirin
1 tsp sesame oil
1 tsp honey
Salad
1 cup edamame beans
shelled
1 tsp garlic powder
pinch salt
pinch chilli flakes
200g vermicelli noodles
i
cooked according to packet instructions
2-3 handfuls baby spinach leaves
1 cup carrots
i
ribboned
1/2 cucumber
sliced
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
