ASSORTMENT

Teriyaki Beef

Salad

1 head petite cos (roughly torn)
1 large carrot (julienned)
½ red onion (finely sliced) - save the remainder for the salad that goes with the Vegetarian Enchiladas ‍
250g green beans, 1 bag (ends trimmed)
⅓ cup roasted peanuts
1 cup coriander (roughly torn)

‍Dressing

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.
‍
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.