Teriyaki beef skewers with sesame rice salad

Name: Teriyaki beef skewers with sesame rice salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 60 ml Kikkoman Teriyaki Marinade; 1 clove garlic, finely grated; 2 tbsp sesame seeds; 400 g British thick-cut sirloin steak, fat trimmed; 2 salad onions, trimmed; 1 tsp toasted sesame oil; 2 tsp Japanese rice vinegar; ½ 150g pack Pentland Brig kale; 4 Waitrose Home Bamboo Skewers, soaked in water; 250 g pack microwaveable wholegrain rice

The sirloin steak in this recipe is marinated in a deliciously sweet and tangy sauce before being griddled on a high heat.

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Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plusmarinating

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Ingredients

60ml Kikkoman Teriyaki Marinade
1 clove garlic, finely grated
2 tbsp sesame seeds
400g British thick-cut sirloin steak, fat trimmed
2 salad onions, trimmed
1 tsp toasted sesame oil
2 tsp Japanese rice vinegar
½ 150g pack Pentland Brig kale
4 Waitrose Home Bamboo Skewers, soaked in water
250g pack microwaveable wholegrain rice

Method

Mix the teriyaki marinade, 1 tbsp water, the garlic and 1 tbsp sesame seeds in a mixing bowl. Cut the steak into 3cm x 3cm cubes and the salad onions into 3cm lengths. Place both in the marinade and set aside for 1 hour.
Meanwhile, in another mixing bowl, whisk both oils and the rice vinegar. Tear the kale leaves into small bite-sized pieces, discarding the stalks (see tip, below), and add to the bowl with a pinch of salt. Scrunch the kale in the dressing to soften; set aside until ready to serve. In a small saucepan, toast the remaining sesame seeds over a medium heat, tossing regularly until golden and fragrant, then tip into a bowl and set aside.
Heat a griddle pan over a high heat (or use a barbecue or a hot grill). Thread the steak onto skewers, alternating with the salad onions. Griddle for 5-7 minutes, turning often, until all cut sides of the meat are well cooked. Meanwhile, pour the leftover marinade into the pan used to toast the sesame seeds and simmer until sticky and reduced.
Heat the rice according to pack instructions, then allow to cool for 2 minutes. Toss the rice with the kale, radishes and toasted sesame seeds and serve with the skewers. Top with the reduced marinade