Serving size: Serves 4
Cuisine type: Japanese
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef

Palm sugar comes in blocks from supermarkets and Asian food stores, but brown sugar is a good substitute.

INGREDIENTS

1 cup bottled teriyaki marinade
2 tbsp grated palm sugar
(or use brown sugar)
1 tbsp sesame oil
700g porterhouse steak
2 cups jasmine rice
1 large carrot, peeled and sliced
1 cup snow peas, trimmed
Sesame seeds and fresh coriander, to garnish

METHOD

1. Place marinade, sugar and oil in saucepan and warm over gentle heat until sugar is dissolved. Remove from heat and cool.

2. Cut steak into cubes and thread onto skewers, allowing about 3 cubes for each skewer. Place in dish and pour over marinade. Place in fridge for 1 hour.

3. Meanwhile, cook rice in rice cooker or saucepan according to packet instructions.

4. Heat char-grill pan on high heat and cook beef skewers for 3 to 4 minutes, turning occasionally. Baste skewers with more marinade if you wish.

5. Cook carrots and snow peas in steamer for a few minutes until cooked. Garnish skewers with sesame seeds and coriander and serve with steamed rice and vegetables.