1largefennel bulbcut into quarters then thinly sliced
1largered onionthinly sliced
1lemonzest and juice
1smallbunch corianderroughly chopped including stalks
4mediumsweet potatoes
3tbspolive oil
3stalksrosemaryjust the leaves
salt and pepper
vegetable oil low cal spray
1smallchillifinely chopped
Instructions
Mix together the soy sauce, mirin, vinegar, syrup, sesame oil, ginger and sesame seeds in a small saucepan, then simmer gently over a low heat for approx 10 minutes until slightly thickened. Allow to cool. Pack the steaks into a bowl, then cover with the sauce and combine well to cover them all over. Push the steaks right down into marinade and leave for 45 minutes.
Combine the carrot, fennel, and red onion in a bowl, and then season well. Allow to stand for 30 minutes, then drain any liquid. Mix in the lemon zest and juice, the chilli and the roughly chopped coriander, and put aside whilst cooking the rest of the dish.
Preheat the oven to 200C, fan 180C, gas mark 6. Wash the sweet potatoes thoroughly, then cut into large wedges. Small wedges cook too quickly and are likely to burn. Put them into a bowl with the olive oil, the rosemary leaves and a good seasoning of salt and pepper, then stir well to coat. Spread in a single layer on a baking sheet, and cook in the oven for 25 minutes, or until well browned and cooked through.
Heat a large fry or saute pan over a high heat. Remove the steaks from the teriyaki marinade, quickly spray with the oil, then add to the hot pan. Turn down to a medium heat, so hot enough that the steaks sizzle but no more. The marinade will give plenty of colour and too high will burn the steaks. Cook to your preference, then remove from the pan and allow to rest for at least 5 minutes. It's a good idea to add water to the pan now and simmer for a few minutes, as the sauce will stick very easily.
Divide the slaw between four plates to serve alongside the steaks. Finish with the potato wedges.
Nutrition
Nutrition Facts
Teriyaki Steak with Fennel Slaw and Sweet Potato Wedges
Amount per Serving
Calories
1023
% Daily Value*
Fat
33
g
51
%
Saturated Fat
9
g
56
%
Cholesterol
208
mg
69
%
Sodium
4178
mg
182
%
Potassium
2536
mg
72
%
Carbohydrates
97
g
32
%
Fiber
11
g
46
%
Sugar
37
g
41
%
Protein
87
g
174
%
* Percent Daily Values are based on a 2000 calorie diet.