Teriyaki Beef with Asian Coleslaw for Verrines

Ingredients

• 1 cup finely shredded cabbage
• 1 tbsp red bell pepper flakes
• 1 - (4 oz/120 g) beef steak, cut into 2” strips
• Sea Salt, to taste
• Black Pepper, to taste
• 1 tbsp Teriyaki Dry Glaze
• 1 tbsp brown sugar
• 3 tbsp light soy sauce
• 3 tbsp vinegar
• 1 tbsp sesame seeds
• 1 green onion, thinly sliced

Preparation

1. Gently toss cabbage with red bell pepper. Divide between 6 verrines.
2. Season steak with Sea Salt and Pepper. Quickly stir-fry in a preheated frying pan over medium-high heat. Remove and set aside.
3. Whisk together Teriyaki Dry Glaze, sugar, soy sauce and vinegar. Pour into hot pan and bring to a boil. Immediately remove from heat. Return beef to pan, stirring to coat.
4. Divide beef strips and sauce over cabbage.
5. Sprinkle with sesame seeds and green onions.