Teriyaki Beef with Beetroot and Beans 1

After a busy day, reach for some pantry items to help create a quick and healthy meal without sacrificing flavour.

This dinner uses Teriyaki marinade to add flavour to a quality sirloin steak and whole egg mayonnaise to create a unique dressing.

Roasted beetroot and blanched green beans bring colour to the plate, and all parts of the beetroot are used, so nothing goes to waste.

Veg for beef dish

Clockwise from top left: beetroot trimmed root and stems, green beans, desiree potato, young beetroot leaves.

Beef sirloin steak ready to cook

Sirloin – or New York cut beef steaks – are lean, healthy and will pan sear in just a few minutes. Marinating adds flavour and caramelisation at cooking stage.

mayo for marinating

Mayonnaise, molasses, miso, mustard and lemon juice combine to make a rich, flavour-packed dressing, to complement the steak and vegetables.

Teriyaki Beef with Beetroot and Beans

5 from 2 votes
Recipe by Lisa Romano Course: DinnerCuisine: JapaneseDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

360

kcal

A quick and healthy meal without sacrificing flavour. Teriyaki marinade, a quality sirloin steak and whole egg mayonnaise

Ingredients

  • 3 tbs whole egg mayonnaise

  • 1 lemon wedge1 tsp miso paste

  • 1 tsp dijon mustard

  • 1 tsp pomegranate molasses

  • 3 tbs teriyaki sauce

  • 1 tbs hoisin sauce

  • 2 sirloin beef steaks

  • 1 large beetroot, stems and leaves, well washed

  • 8 -10 long green beans, washed and halved at an angle

  • 1 large desiree potato, washed, peeled, cut into thick chips

  • Olive oil, grapeseed oil

  • Salt to season

Directions

  • Dressing
  • Whisk mayonnaise, lemon juice, miso paste, mustard and molasses until well combined.
  • Set aside.
  • Marinade
  • Combine teriyaki and hoisin sauces, brush all over steaks, set aside on a non reactive plate for one hour.
  • Sides
  • Wrap beetroot in foil, roast at 180C for one hour until tender.
  • Unwrap, skin and slice into rounds.
  • Keep warm.
  • Rest chips for 30 minutes in cold water, drain, boil in lightly salted water for 8 minutes, drain, let steam out to dry well
  • Toss in 1 tbs grapeseed oil, season and roast on a baking tray on 220C for 20 minutes or until golden brown and crisp.
  • Meanwhile, trim the leaves and stems from the beetroot.
  • Reserve the larger leaves for another use.
  • Select the small leaves and toss in olive oil and salt, set aside.
  • Blanch beans and beet stems in boiling water for 6 minutes or until tender.
  • Toss in olive oil and salt and keep warm.
  • Steak
  • Bring a cast iron griddle pan to medium – high heat and cook the steaks for 3-4 minutes on both sides, turning just once.
  • Deglaze the pan with a squeeze of lemon juice.
  • Reserve the pan juices.
  • Rest the beef for 4-6 minutes, keep warm.
  • Carve across the grain into thick diagonal slices.
  • Place the beetroot slices on the plate, top with 3 slices of beef, spoon a little pan juice over the beef.
  • Layer the vegetables, finishing with the beet leaves and chips.
  • Spoon the dressing around the edge of the plate in a circle.
Plated Meal beef steak

Enjoy the crunchy leaves, crisp potatoes, tender beans, sweet beetroot and juicy steak dipped into this swirl of piquant dressing.

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