BEEF TERIYAKI

Ingredients for 2 serves (4 Skewers)

200gm Rump Steak (sliced into thin long strips)
100ml ORCHID Teriyaki Marinade
1 Red Capsicum (cut into 2cm squares)
1 small Zucchini (thick slice)
1 Onion (cut into 2cm squares)
1 Yellow Squash (thick slice)
4 Baby Mushrooms
2 cups Cooked Jasmine Rice

Method

1. Marinade steak with ORCHID Teriyaki Marinade in the fridge for 2 hours.
2. Prepare vegetables.
3. Using metal skewers, start by threading the meat on first, then a vegetable then the meat again and continue until the desired amount is achieved. The meat should weave in and out of each vegetable.
4. Cook in a fry pan brushing the skewers regularly with the ORCHID Teriyaki Marinade.

Serve on a bed of Jasmine rice.