Beef Teriyaki With Cucumber Salsa

Recipe by Sassy Syrah
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine ingredients for marinade.
  • Immerse steak in marinade, turning to coat.
  • Refrigerate at least half an hour.
  • Peel cucumber and dice into 1cm cubes.
  • Slice capscicum into strips and then across ways to be about the same size as the cucumber.
  • Slice spring onions on the diagonal (make sure you use some of the green bit) Combine in a salad bowl.
  • In a small saucepan, combine the sugar, vinegar and 2 tbs water.
  • Boil, stirring until the sugar has dissolved, and them simmer for 2 minutes, or until it has thickened slightly.
  • Squeeze in the lemon juice.
  • Allow to cool for a few minutes, and then poor directly over the salsa.
  • Cook the meat to your liking.
  • Retain the marinade.
  • I use the GF and have it rare.
  • Allow it to rest at least 10 minutes.
  • Slice the steak into thin strips, retaining the shape of the steak.
  • Boil the marinade for 3 minutes to remove any bacteria.
  • Keep warm until serving.
  • Serve the steak on a bed of plain rice.
  • Top with some reserved marinade, and the salsa and finally with the sesame seeds.
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