Teriyaki beef with sesame spinach
Lean beef sirloin steak, raw
600 g, fat trimmed
2 clove(s), crushed
2 bunch(es), trimmed
1 tbs, toasted
¼ cup(s), (60ml)
Sugar snap peas
1 bunch(es), trimmed, cut into 10cm lengths
Cooked white rice
350 g, (basmati), to serve
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook steak for 3–4 minutes each side or until cooked to your liking. Add garlic and marinade to pan and bring to the boil. Transfer steak to a plate. Cover to keep warm. Rest steak for 5 minutes before slicing thickly. Reserve sauce in pan.
- Meanwhile, boil, steam or microwave spinach until wilted. Drain. Refresh under cold water. Drain, squeezing out excess water. Shape spinach into a 12cm-long sausage and cut into quarters. Sprinkle with sesame seeds.
- Whisk oil, soy sauce and stock in a small jug. Boil, steam or microwave sugar snap peas and choy sum until just tender. Drain. Place in a bowl and spoon over stock mixture.
- Divide rice, green vegetables and spinach among plates. Top with steak and drizzle with reserved sauce. Serve.