Prepare these simple dishes so all you need to do when your guests arrive is pour the wine and pop the meat on the braai
FOR THE TERIYAKI STEAKS:
- 100g white sugar
- 125ml rice vinegar
- 125ml sake
- 125ml light soy sauce
- 15ml fresh ginger, sliced
- 3ml Chinese five spice powder
- 4 x 200g trimmed steaks, like fillet, rib eye or sirloin
FOR THE ASIAN SUMMER COLESLAW:
- 15ml light soy sauce
- 45ml rice vinegar
- 45ml oil
- 15ml sesame oil
- 15ml fresh ginger, finely grated
- ½ medium red cabbage, julienned
- ½ medium white cabbage, julienned
- 1 carrot, peeled and julienned
- 1 red pepper, deseeded and julienned
- 1 yellow pepper, deseeded and julienned
- 5 spring onions, thinly sliced diagonally
- 30ml mint leaves, shredded (optional)
- 30ml coriander leaves, torn (optional)
- 30ml black or white sesame seeds,
- toasted, optional
- 30ml fresh coriander leaves, torn
- 3 spring onions, sliced
- 1 red chilli, finely sliced
- To make the steaks: place the sugar, rice vinegar, sake and soy sauce in a small pan. Heat gently, stirring, until the sugar dissolves. Increase the heat and cook for 2 minutes.
- Remove from the heat and stir in the ginger and Chinese five spice powder. Allow to cool completely.
- Arrange the steaks in a single layer in a non-metallic dish and pour the cooled marinade over them, turning to coat. Cover and chill in the fridge for at least 1 hour.
- To make the Asian coleslaw: place the soy sauce, rice vinegar, oil, sesame oil and ginger in a small bowl and whisk to combine. Set aside for 15 minutes.
- Combine the cabbage, carrot, peppers and spring onion in a large mixing bowl and cover until ready to serve.
- Preheat a braai or grill and remove the steaks from the marinade. Sear the steaks on both sides, until done to your liking.
- Allow to rest for 5 minutes before slicing the steaks thinly.
- Cook any leftover marinade in a small pan for 3–4 minutes, or until reduced, and drizzle over the steaks. Garnish with fresh coriander leaves, spring onion and red chilli.
- Before serving the salad, add the dressing and toss to coat. Add the mint with coriander (if using) and toasted sesame seeds. Toss again and serve at once with the sliced teriyaki steaks.
COOK’S NOTE: You can use store-bought teriyaki sauce instead of making it. In this case, begin the recipe from step 3.