Teriyaki steak with fennel slaw

asian beef carrot carrots coleslaw coriander fennel bulb fennel bulbs healthy honey lime limes low fat marinade marinated steaks red onion red onions red wine vinegar soy sauce soya sauce steak steaks supperhealthy suppers teriaki teryaki

N/A

Source

Ingredients

2 tbsp reduced-salt soy sauce

1 tbsp red wine vinegar

1 tsp clear honey

4 sirloin or rump steaks , trimmed of all visible fat, each about 125g

1 large carrot , coarsely grated

1 fennel bulb , halved and thinly sliced

1 red onion , halved and thinly sliced

handful coriander leaves

juice 1 lime

Method

Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.

Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.

Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.

Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.