This teriyaki marinated beef steak salad is one of our favorite recipes when the weather is warm or we only want a light dinner. And speaking of light dinner, this dish is suitable for different occasions as appetizer, starter or snack. Whatever the event, the leaves will be very appreciated.
I’ve never been a big salad person, but this recipe is tasty enough that I could eat it every week.
The salad is so filling and flavorful that you’ll forget you’re even eating salad.
Beefy information: In Sweden we call this particular beef for “lövbiff” (very thin slice of beef). However, it’s not easy to find a direct translation but the closest is minute steak or round steak.
Teriyaki marinated beef steak in salad leaves
- 500 g minute steak thinly cut
- 1 dl Japanese soy
- ¾ dl water
- 3 garlic cloves grated
- 2 tbsp ginger grated
- ¾ dl sugar
- 1 tbsp rice vinegar
- 1 tsp corn starch
- 1 cucumber
- 3 tbsp coriander chopped
- 1 lime fresh juice
- ½ tsp salt
- 12 romaine lettuce leaf
- 1 red chili thinly cut
- 1 red onion thinly cut
- Prepare the meat. Take away visible fat, if any.
- Start with the teriyaki sauce: Peel and grate ginger and garlic. Mix all ingredients in a saucepan. Boil the sauce to a smooth consistency. Let the sauce cool.
- Cut the meat into thin slices and place in a bowl together with the cooled sauce. Submerge the steak in the marinade, then cover and refrigerate for at least 30 minutes
- Meanwhile, put the cucumber bits, coriander and lime juice into a separate bowl. Add a little salt and stir.
- Slice the chili and the red onion, thin stripes
- Heat a frying pan and fry the meat for 1 ⅓–2 ⅓ minutes for rare or medium. When sliced this thin, the time required is short. Make sure the pan is pretty hot.
- Pour the cucumber mixture on the salad leaves and top with teriyaki steak, chili and red onion.
- Now enjoy!Cuisine – It’s your food lounge