Teriyaki Beef and Green Bean Salad

Have this simple but delicious Asian inspired salad on the dinner table in 20 minutes. This salad is equally as delicious with teriyaki chicken or tofu.

Meal Prep

Breakdown

  • Marinate the steak.
  • Steam the green beans.
  • Make the dressing.
  • Cook the steak. 
  • Cook the sauce from the marinade.
  • Slice the steak and pour over the sauce. 
  • Assemble the salad and enjoy!

Tips 

  • We like to make a teriyaki sauce from the steak marinade at the end as you don’t want to add the honey to the marinade as it will burn when the steak cooks. 
  • Resting the steak is so important as it stops the juices from running and instead, the steak can retain these juices and your steak will be nice and tender. 

Meal prep guide - if you followed the meal prep guide you would have already made the marinade for the steak, made the dressing and prepared the green beans. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 

INGREDIENTSIngredients

Teriyaki Beef

  • 500-600g steak (we used eye fillet) 
  • 4 Tbsp tamari
  • 1 Tbsp ginger (grated)
  • 2 cloves garlic (crushed) 
  • 1 Tbsp coconut oil (for cooking)
  • 1 Tbsp honey (to add at the end)

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

  • 1 lime (juice and zest) 
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp fish sauce
  • 2 tsp coconut sugar
METHODMethod
  1. 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.

  2. 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.

  3. To make the dressing simply add all ingredients to a glass jar and shake well until combined and the sugar has dissolved.

  4. 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.

  5. 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.

  6. Slice the steak into thin strips and add to the teriyaki sauce, toss to coat well.
  7. 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.
VARIATIONS

Vegetables

  • Swap out the green beans for brocollini or edamame beans. 
  • Swap out the baby cos for iceberg lettuce. 

Protein 


Other

  • Serve alongside our coconut rice, or add some rice noodles for a more substantial salad.