Teriyaki beef skewers with snow pea salad

Teriyaki sauce gives a Japanese twist to these tasty beef skewers.

Notes
Mirin is available from Asian shops and selected supermarkets.

Ingredients
650g beef rump steak, thinly sliced
1/3 cup (80ml) teriyaki sauce
250g snow peas, halved lengthways
1 Lebanese cucumber, thinly sliced
50g mixed baby salad leaves (mesclun)
2 cups (400g) jasmine rice, cooked to packet instruction

Dressing
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp mirin (sweet Japanese rice wine, see note)
1 tbsp light soy sauce
1-2 tsp wasabi paste, to taste
1 tsp caster sugar

1. Thread beef on 8 metal or soaked bamboo skewers, folding each slice in half as you go. Place
in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.
2. Meanwhile, cook peas in lightly salted boiling water for 1 minute until just tender. Drain and
refresh in cold water. Place in a bowl with cucumber and leaves. Whisk dressing ingredients
together, then toss with salad.
3. Heat a chargrill pan on medium-high. Remove skewers from marinade and cook for 2 minutes
each side until charred and cooked through. Serve with salad and rice.

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