Teriyaki Steak with Asian Coleslaw

Tried this one over the weekend and couldn’t resist sharing – a yummy recipe for the up and coming holidays…



For the Teriyaki steaks:

250ml Teriyaki sauce

15ml peeled and grated ginger root

4 pieces of steak/ 800g (I used Rib-eye, fillet or sirloin would also work)

1 tbsp eat.art exotic spice mix – either Singapore noodles or Togarishi Japanese 7-Spice

Arrange the steaks in a single layer and douse with marinade, turning them around to make sure they are fully coated.  Leave to marinade for at least one hour, turning over periodically.

For the Asian coleslaw:

15m light soy sauce

45ml rice vinegar

45ml oil

15ml sesame oil

15ml peeled and grated ginger root

½ small red cabbage – sliced into thin strips (remove the hard bits)

½ small green cabbage – sliced into thin strips (remove the hard bits)

1 carrot peeled and grated

½  red pepper – deseeded and sliced into thin strips

½ yellow pepper – deseeded and sliced into thin strips

3 spring onions – thinly sliced diagonally

Handful of mint – shredded

Handful of coriander leaves – shredded

30ml black or white sesame seeds – toasted

Whisk together the liquids and ginger in a small bowl.  Set aside for 15 minutes. Combine remaining ingredients.  Pour over the sauce and mix just before serving.

To serve:


Cook the steaks on a preheated grill or braai to your liking.  Allow to rest and slice before piling onto the slaw. Reduce marinade and drizzle over steaks. Garnish with a handful of torn fresh coriander leaves and finely sliced spring onions and chilli (deseeded).

Written by: Shelley Barnard | MD – Kalk Bay Foods


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