Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Nick Nairn’s Teriyaki Beef Skewers
Ideal for Summer
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
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.