A light and summery beef teriyaki salad

The smell of honeysuckle in the air, a table set under a fairy-lit tree and the laughter of kids who are up way past their bedtime; these are the moments that will make you remember this summer for years to come. We’ve put together this light and summery beef teriyaki salad to inspire balmy evenings such as this. Cook the meat over the braai and serve to your hungry crowd or make this dish in advance for a picnic.



Prep time: 15 min | Cooking time: ± 15 min | Resting time: 10 min | Serves: 4–6

2 x 250 g thick sirloin steaks

For the teriyaki marinade
15 ml (1 Tbsp) finely grated ginger
2 garlic cloves, crushed
5 ml (1 tsp) chopped red chillies (optional)
125 ml soy sauce
60 ml mirin or rice wine vinegar
45 ml (3 Tbsp) sugar
30 ml (2 Tbsp) honey
5 ml (1 tsp) sesame oil
Juice of ½ a lime

For the salad:
1 bunch of spring onions, cut into 10 cm pieces and halved down the length
4 baby pak choy, broken into leaves
Peanut or vegetable oil for drizzling and light frying
1 cucumber, halved down the length, seeds removed and thinly sliced
4 large carrots, julienned
6 baby radishes, thinly sliced
100 g mixed salad greens (baby spinach, lambs lettuce, watercress… whatever you have in your veggie garden)
a handful of beansprouts
100 g roasted peanuts
2 limes, cut into wedges


1. Slash the fat side on each steak with a sharp knife and place into a shallow dish. Mix all the marinade ingredients together and pour over the steaks. Allow to marinade at room temperature while preparing the salad ingredients.
2. Preheat a griddle pan and lightly drizzle peanut oil onto the spring onions and pak choy. Grill the pak choy and spring onions until slightly charred. Set aside to cool.
3. When the rest of the salad ingredients are prepared and ready, heat a little peanut or vegetable oil in a large heavy based frying pan. Remove steaks from the marinade (reserve this for the dressing) and fry steaks fat side down first until golden and rendered. Brown both sides of the steaks for ± 3 minutes over high heat then turn once more to fry over moderate heat for another 6 minutes in total. Cover with foil and allow to rest for 10 minutes before thinly slicing on the diagonal. You should have perfectly pink steak.
4. While steaks are frying, pour the marinade into a small saucepan and bring to a simmer, allow to reduce by one third. Cool to room temperature if possible. Adjust seasoning with a squeeze of lime juice if needed.
5. Lightly toss all the salad ingredients together and place onto a large serving dish. Arrange sliced steak on top of the salad and drizzle with teriyaki dressing. Garnish with lime wedges.

A light and summery beef teriyaki salad

Ready to pack up work now and get to the summer holidays? Share this recipe with your friends and make a date for that long overdue catch-up.