Teriyaki beef with vegetables and hand cut chips
- Weekday Hassle Free Dinners
- Serves 2
- Prep 5 min
- Cook 15 min
I am not a big steak eater, but I love this beef coated in teriyaki sauce. If you want to keep it perfectly healthy, remove the potato wedges from the recipe and double up on vegetables!
Ingredients
- 500 gm rump steak, trimmed
- 1/2 cup teriyaki sauce
- 100 gm green beans, ends cut off
- 1 red capcicum, thickly sliced
- 2 bunches broccollini, trimmed , halved
- 4 potatoes, cut into wedges
- Olive Oil
Method
- Cut potatoes into wedges, toss with olive oil and your fav herbs. Place on a tray in the oven (pre heated to 200 C) and cook till nice and golden.
- Place the steak in a shallow dish, pour over the teriyaki marinade and season with freshly ground black pepper. Turn the steak to coat in the mixture, then set aside to marinate for 10 minutes (or longer if you have the time).
- Heat a non-stick frypan over medium high heat. Remove beef from marinade, reserving the marinade, then cook the beef in the pan for 2 minutes on each side for medium-rare, or until cooked to your liking. Wrap in foil and rest while you cook the vegetables.
- Wipe pan clean and place over medium heat. Add the oil, then add the vegetables and cook for 5 minutes, shaking the pan occasionally, until the vegetables are cooked but still have a little crunch. Add the reserved marinade and 2 tablespoons water to the pan, allow to bubble for 1-2 minutes, then remove from the heat.
- Thickly slice the beef, then serve with the vegetables and hand cut potato chips, drizzled with the pan juices.
Published 28 August 2015. All recipes