Wasabi steak skewers
, Serves 2
Wasabi-and-basil steak rolls, skewered and pan-seared, served over steamed rice and greens with lime-spiked teriyaki.
| prepBoil the kettle | |||||||
| 150 g basmati rice | Cover, cook rice 12 min, medium heat | Lay on pak choi & mangetout, steam 5 min | Serve rice, greens, asparagus, skewers & juices | Add zest, drizzle teriyaki | |||
| 1 pinch sea salt | |||||||
| 300 ml boiling water | |||||||
| 1 pak choi, quartered | |||||||
| 160 g mangetout | |||||||
| 2 thin-cut higher-welfare steaks, 150 g each, trimmed | Bash steaks to just under 1/2 cm | Spread wasabi, add zest & basil | Roll, slice, skewer, pat on sesame | Fry skewers 2 min per side, high heat | Fry asparagus alongside skewers | ||
| 1 heaped tablespoon wasabi paste | |||||||
| 1/2 lime, zested (for the steak) | |||||||
| 1/2 bunch / 15 g basil | |||||||
| 1 tablespoon sesame seeds | |||||||
| 1 tablespoon olive oil | |||||||
| 160 g asparagus, trimmed | |||||||
| 2 tablespoons teriyaki sauce | Loosen teriyaki with lime juice | ||||||
| juice of 1/2 lime (to loosen the teriyaki) | |||||||
| juice of 1/2 lime (to squeeze over) | |||||||
| reserved zest of 1/2 lime (to sprinkle) | |||||||
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