Teriyaki steak with fennel slaw
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Teriyaki steak with fennel slaw

By Silvana Franco

This flavoursome Asian-style dish is low in fat and easy to make

  • Prep:15 mins
    Cook:5 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 188
  • fat 5g
  • saturates 2g
  • carbs 7g
  • sugars 6g
  • fibre 2g
  • protein 29g
  • salt 1.05g

Ingredients

  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp clear honey
  • 4 sirloin or rump steaks, trimmed of all visible fat, each about 125g
  • 1 large carrot, coarsely grated
  • 1 fennel bulb, halved and thinly sliced
  • 1 red onion, halved and thinly sliced
  • handful coriander leaves
  • juice 1 lime

Method

  1. Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.

  2. Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.

  3. Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.

  4. Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.

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