Teriyaki steak with fennel slaw
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
Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
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.
Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.
