Teriyaki steak skewers with asian- style greens

INGREDIENTS (SERVES 2):

For the marinade

• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp honey
• 1 thumb-sized piece of fresh ginger, grated

For the rest of the dish

• 400g lean diced steak, with fat trimmed
• 1 large pak choi, shredded
• 1 large handful of kale, shredded
• 1 spring onion, sliced
• 1⁄2 cucumber, deseeded and diced
• 1 tbsp sherry vinegar
• 1 tsp olive oil
• 1 tsp soy sauce
• 1 red chilli, deseeded and thinly sliced (optional)

METHOD:

1. Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
2. Mix the pak choi, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
3. Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
4. Once all the steak has been cooked, serve with the salad.
5. Finish with a sprinkling of chilli, if using.

(Recipes taken from The Body Bible. Photography © Martin Poole.)