- 3 tbsp dark soy sauce
- 11/2 tsp brown sugar
- 2 tsp rice vinegar or white wine vinegar
- 1 tsp sesame oil
- 1 garlic clove, peeled and crushed
- 15g ginger, peeled and grated
- 150g sirloin steak, cut into bite-size pieces
- 4 spring onions, cut into bite-size pieces (65g)
- 1 tsp toasted sesame seeds
- 1 tsp coconut oil
- 120g tenderstem broccoli, sliced
- 75g sugar snap peas, sliced
- 1 red chilli, deseeded and finely chopped
Joe uses tenderstem broccoli – or ‘midget trees’ in Wicks-speak – so often in his recipes, he’s been credited with a 25% spike in supermarket sales
1. Whisk together the soy sauce, sugar, vinegar, sesame oil, garlic and ginger in a bowl, then add the steak and spring onions and set aside to marinate. It needs at least 20 minutes, but if you can leave it for a few hours it’ll taste even better.
2. When you’re ready to cook, preheat a griddle pan over a high heat. Drain
the beef and spring onions, pour the remaining marinade into a small saucepan, bring to the boil then simmer for 5 minutes until reduced and sticky. Set aside to cool slightly.
3. Thread the beef and spring onions onto skewers, lay on the griddle and cook for 2 minutes on each side, or until cooked to your liking. Set aside to rest for a couple of minutes. Brush with the teriyaki glaze and sprinkle over half of the toasted sesame seeds.
4. Heat a wok or large frying an over a high heat and add the coconut oil. When the oil starts to smoke, throw in the broccoli and fry for 2 minutes. Add the sugar snaps and chilli, fry for a further 2 minutes, then remove from the heat and season with a little of the leftover marinade. Stir through the remaining sesame seeds and serve with the beef skewers.