Teriyaki Beef with Asian Coleslaw for Verrines
Ingredients
- 1 cup finely shredded cabbage
- 1 tbsp red bell pepper flakes
- 1 - (4 oz/120 g) beef steak, cut into 2” strips
- Sea Salt, to taste
- Black Pepper, to taste
- 1 tbsp Teriyaki Dry Glaze
- 1 tbsp brown sugar
- 3 tbsp light soy sauce
- 3 tbsp vinegar
- 1 tbsp sesame seeds
- 1 green onion, thinly sliced
Preparation
- Gently toss cabbage with red bell pepper. Divide between 6 verrines.
- Season steak with Sea Salt and Pepper. Quickly stir-fry in a preheated frying pan over medium-high heat. Remove and set aside.
- Whisk together Teriyaki Dry Glaze, sugar, soy sauce and vinegar. Pour into hot pan and bring to a boil. Immediately remove from heat. Return beef to pan, stirring to coat.
- Divide beef strips and sauce over cabbage.
- Sprinkle with sesame seeds and green onions.
Nutritional Information
Per serving: Calories 0, Fat 0 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fiber 0 g, Sugars 0 g), Protein 0 g.