Supergreen soup with yogurt & pine nuts
A simple low-fat soup that's a fresh new way to use a bag of mixed leaves - it's rich in vitamin C, fibre, folate and calcium too
Zingy teriyaki beef skewers
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp tamarior soy sauce
- 3 tbsp freshly squeezed orange juice
- 15g chunk gingerpeeled and very finely grated
- 2 garlic clovescrushed
- 1 tsp honey(preferably raw)
- ¼ tsp chilli flakes
- 300g beef sirloin steaktrimmed of hard fat and cut into long, thin strips
For the salad
- 100g long-grain brown rice
- ⅓ cucumbercut into small cubes
- 2 medium carrotspeeled and sliced into ribbons with a peeler
- 4 spring onionstrimmed and diagonally sliced
- 100g radishestrimmed and sliced
- 20g corianderleaves roughly chopped, plus extra to garnish
- 10g mint leavesplus extra to garnish
- 1 tbsp cold-pressed rapeseed oil
- zest and juice 1 lime
- 25g unsalted cashew nutstoasted and roughly chopped
Nutrition: per serving
- kcal563
- fat22g
- saturates6g
- carbs46g
- sugars16g
- fibre9g
- protein39g
- salt1.4g
Method
step 1
Put the tamari, orange juice, ginger, garlic, honey and chilli flakes in a small saucepan with 100ml cold water and bring to the boil. Cook for 3-5 mins, boiling hard until well reduced, glossy and slightly syrupy. Remove from the heat, pour into a shallow dish and leave to cool.
step 2
Thread the beef onto 4 soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film and marinate for 30 mins.
step 3
While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to the boil. Cook the rice for about 20 mins or following pack instructions until tender. Rinse in a sieve under running water until cold, then drain well. Tip into a large bowl.
step 4
Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest and juice, and toss well together well. Season with a little black pepper. Divide between two plates and top with a sprinkling of nuts and extra herbs to garnish.
step 5
Heat the grill to high. (You could also cook the skewers on a non-stick griddle pan.) Put the skewers on a rack above a foil-lined baking tray, reserving any excess marinade. Grill the skewers close to the heat for 3-5 mins each side or until done to your liking. Brush with more marinade when they are turned. They should look sticky and glossy when cooked. Serve hot or cold with the rice salad.
