Teriyaki beef skewers with broccoli salad

Ingredients

  • 1tsp U:ME Coconut Oil Blend or a few sprays of U:Me Coconut Oil Blend
  • 2–3 tbsp dark soy sauce
  • 1½ tsp brown sugar or honey
  • 2 tsp rice vinegar or white wine vinegar
  • 1 clove of garlic, peeled and crushed
  • 15g ginger, peeled and grated
  • 165g sirloin steak, cut into bite-sized pieces
  • 4 spring onions, cut into bite-sized pieces
  • 1 tsp sesame seeds, toasted
  • 130g tenderstem broccoli, sliced
  • 80g sugar snap peas, sliced
  • 1 red chilli, deseeded and finely chopped

Method

  • Whisk together the soy sauce, sugar, vinegar, 1tsp U:ME Coconut Oil Blend or a few sprays of U:Me Coconut Oil Blend, garlic and ginger in a bowl then add the beef and spring onions and set aside to marinate: it needs at least 20 minutes but if you can leave it for a few hours it’ll taste even better
  • When you’re ready to cook, preheat a griddle pan over a high heat. Drain the beef and spring onions, pour the remaining marinade into a small saucepan, bring to the boil then simmer for 5 minutes until reduced and sticky.
  • Set aside to cool slightly
  • Thread the beef and spring onions onto skewers, lay on the griddle and cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for a couple of minutes. Brush with the teriyaki glaze and sprinkle over half of the toasted sesame seeds
  • Heat a wok or large frying pan over a high heat and add the 1tsp U:ME Coconut Oil Blend or a few sprays of U:Me Coconut Oil Blend. When the oil starts to smoke, throw in the broccoli and fry for 2 minutes
  • Add the sugar snaps and chilli, fry for a further 2 minutes then remove from the heat and season with
    any leftover teriyaki glaze
  • Stir through the remaining sesame seeds and serve with the beef skewers