Teriyaki Beef With Potato Salad

By R. Mason, Vic, (Reader)

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Bring home the taste of Japan with teriyaki beef served on a bed of creamy potato salad.

All you have to do is throw all your ingredients of Teriyaki Beef With Potato Salad

  1. 1/3 cup soy sauce
  2. 1 tablespoon barbecue sauce
  3. 1/4 cup red wine, optional
  4. 2 tablespoons brown sugar
  5. 2cm piece ginger, peeled, grated
  6. 2 garlic cloves, crushed
  7. 4 scotch fillet steaks
  8. 500g chat potatoes, washed, halved
  9. 1 tablespoon olive oil
  10. 1 red onion, halved, thinly sliced
  11. 1/4 cup cream
  12. 2 tablespoons mayonnaise
  13. 2 teaspoons wholegrain mustard
  14. 1 tablespoon basil leaves
  15. Salad leaves, to serve

The instruction how to make Teriyaki Beef With Potato Salad

  1. Combine sauces, wine, sugar, ginger and garlic in a ceramic dish. Mix until sugar has dissolved. Add steaks. Turn to coat. Cover. Refrigerate for at least 2 hours.
  2. Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 8 minutes or until just tender. Drain. Transfer to a large bowl.
  3. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Grease plate with oil. Cook onion for 5 minutes or until tender. Add to potatoes. Cook steaks, basting with marinade, for 5 minutes each side for medium.
  4. Combine cream, mayonnaise, mustard, basil, and salt and pepper. Stir into potatoes. Serve with steaks and salad leaves.

Nutritions of Teriyaki Beef With Potato Salad

fatContent: 488.277 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent:

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