Recipes by Nick Nairn

Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.

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Nick Nairn’s Teriyaki Beef Skewers

Ideal for Summer

Recipe Category

Beef recipes

Recipe Ingredient

Beef

Servings

4

You will need:

  • 450g fresh beef fillet   Buy Now
  • 1 tsp caster sugar
  • 1 tbsp mirin (Japanese rice wine) or sherry
  • 2 tbsp light soy sauce
  • 1 tbsp sunflower oil
  • 1 tsp Dijon mustard
  • squeeze fresh lime juice
  • 2 tbsp runny honey, warmed

For the salad

  • 2 sticks celery, finely sliced
  • ½ green pepper, finely sliced
  • ½ red pepper, finely sliced
  • 6 sugar snaps, finely sliced
  • 1 carrot, finely sliced
  • 2 tbsp sesame oil
  • 1 tbsp lime juice
  • 1 tbsp sesame seeds
Nick Nairn’s Teriyaki Beef Skewers

Method

Soak at least 8 bamboo skewers in cold water for 30 mins.

Slice the beef into long thin strips, 2.5cm wide and 5mm thick.

Mix the sugar, mirin (or sherry), soy, sunflower oil, mustard and lime juice together in a shallow dish. Place the sliced beef in, cover and leave to marinate for 10 mins.

Heat a ridged griddle pan (or grill). Don’t add oil. Place a strip of tin foil over one half of the pan to prevent the skewers burning.

For the salad, combine the sliced veg sticks in a bowl. Mix the sesame oil, lime juice and sesame seeds and pour over the veg and toss.

Thread the beef onto the skewers in a zigzag fashion. Place on the pan with the sticks on the foil and cook for 1-2 mins each side, turning with tongs. Lift them off and brush with warm honey before serving with the salad.