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Teriyaki Beef with Beetroot and Beans

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.

Teriyaki Beef with Beetroot and Beans

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

Teriyaki Beef with Beetroot and Beans

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.

Teriyaki Beef with Beetroot and Beans

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


Serves 2-3
2-3 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


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.

Teriyaki Beef with Beetroot and Beans

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

5/5 (2 Reviews)

Written by Lisa Romano

A retired graphic designer, living on 5 acres of hobby farm in the NSW Southern Highlands in Australia. The climate is hot in summer and cold in winter. We have had snow in late spring.
My design studio ran in Sydney for 24 years and provided me with a rich and diverse insight into many sectors of business, both public and private. Home now lies at the end of a long dirt road surrounded by rural holdings and native bushland, with extensive elevated views. Social media has brought the world to my living room, where I enjoy learning about people, gardening, the natural world, and food, glorious food.

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