Teriyaki steak | Women's Weekly Food
Sticky and sweet Asian-style teriyaki steak on a bed of pickled cucumber, carrot and cabbage.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 750 grams piece beef rump steak, sliced thinly
- 1/4 cup (60ml) rice vinegar
- 1/4 cup (60ml) kecap manis
- 1 tablespoon light brown sugar
- 1/4 cup (60ml) lime juice
- 1 clove garlic, crushed
- 2 fresh small red thai (serrano) chillies, chopped finely
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 1 carrot (180g), cut into matchsticks
- 200 grams white cabbage, shredded finely
- 1/4 cup (50g) japanese pickled cucumber
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