About 45 minutes
Teriyaki Beef with Cucumber Fennel Salad
- 1 1/4 b beef (sirloin, flat iron, or stir fry strips)
- Drizzle of olive oil
- Sprinkle of salt, pepper, and garlic granules
- ⅓ c soy sauce
- ¼ c rice vinegar
- 2 tbsp honey
- 2” fresh ginger, minced medium
- 2 cloves garlic, minced medium
- ½ tsp chili flakes
- ½ medium Napa cabbage, thinly sliced
- 1 small fennel bulb, thinly sliced
- ½ English cucumber, cubed
- ½ c cilantro, roughly chopped
- 3 Roma tomatoes, cubed
- 2 tbsp miso paste
- 2 tbsp honey
- 1 tsp fennel powder
- 2 tbsp rice vinegar
- 1 tsp soy sauce
- ¼ c olive oil
- 1 c jasmine rice
Step by Step Instructions
Put the rice on and cook to package instructions.
Place all salad ingredients to a bowl and set aside.
Add all dressing ingredients to a small bowl and whisk until well combined. Set aside.
Place the beef into a small bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the steak. Set aside.
Place all sauce ingredients into a small bowl and whisk well to combine. Set aside.
Melt a bit of butter in a heavy pan over medium heat. When the pan is hot add the beef and sear it on both sides for about 3 – 4 minutes per side. (We will be cooking the beef in the sauce to finish it). If you are using stir fry strips add butter to the pan and drop the strips into the pan when it’s hot. Let them sear on the side they land on for about 2 minutes (don’t stir them around in the pan).
When the beef is seared remove it to a plate and let it rest 5 minutes. Pour the teriyaki sauce into the pan that you cooked the beef in and bring the sauce to a hard boil. Let it reduce to a syrupy consistency, then slice the beef into strips, (unless you have used stir fry strips), add the beef to the sauce and stir fry the beef in the sauce for a minute or so, until cooked to your preference, then remove from the heat.
Serve your rice to one side over 4 shallow bowls. Add as little or as much salad dressing to the salad as you like and toss well, then serve the salad beside the rice. Tilt (put a wooden spoon under one edge) the pan that the beef is in, push the beef to the high side of the pan and let the excess sauce run to the low side of the pan. Serve the beef on top of the rice and drizzle the excess sauce over top – now sit down and enjoy the delicious flavors of this fabulous dinner!
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