Full of flavour and easy to prep, these teriyaki beef and tofu skewers (recipe below) are a must-try.
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Teriyaki beef, tofu and asparagus skewers
Serves 4 Prep 10 mins (+ cooling, 5 mins resting & 30 mins marinating time) & Cooking 10 mins
600g Coles Australian No Added Hormones Beef Scotch Fillet Steaks or Porterhouse Steaks, cut into 3cm pieces
¾ cup (185ml) teriyaki sauce or yakitori sauce
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
2 spring onions, cut into 4cm lengths
200g firm tofu, cut into 3cm pieces
¼ small white cabbage, shredded
¼ red cabbage, shredded
1 carrot, peeled, shredded
1. Combine the beef and ¼ cup (60ml) teriyaki sauce or yakitori sauce in a bowl. Cover with plastic wrap. Place in fridge for 30 mins to develop the flavours.
2. Meanwhile, place remaining teriyaki sauce or yakitori sauce in a saucepan over high heat. Bring to the boil. Cook for 2 mins or until sauce thickens. Cool.
3. Thread the beef, asparagus, spring onion and tofu evenly onto metal or soaked bamboo skewers.
4. Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 6 mins or until the beef is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
5. Divide combined cabbage and carrot among serving plates. Top with skewers and drizzle with remaining sauce.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce: