Skip to main content
Epicurious

Teriyaki Steak Skewers with Asian-Style Greens

By Alice Liveing

3.3

(3)

Image may contain Food Dish Meal Lunch and Steak
Photo by Philip Haynes

I love the Asian flavours in this dish and the steak is a great source of protein for post-workout fuel.

Ingredients

14 oz (400g) lean diced steak, with fat trimmed
1 large bok choy, shredded
1 large handful of kale, shredded
1 spring onion, sliced
1/2 cucumber, deseeded and diced
1 tbsp sherry vinegar
1 tsp olive oil
1 tsp soy sauce
1 red chile, deseeded and thinly sliced (optional)

For the marinade:

1 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
1 thumb-sized piece of fresh ginger, grated

Preparation

  1. Step 1

    Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.

    Step 2

    Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.

    Step 3

    Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.

    Step 4

    Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

Image may contain: Human, Person, Food, and Eating
From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSkewerAsianSteakBeefMeatKaleLeafy GreensVegetableBok ChoyMainDinnerDairy FreeNut FreeEasySearHarper CollinsCookbooks

See Related Recipes and Cooking Tips

Read More
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.