Teriyaki Beef Gone Potato Salad

Bring home the taste of Japan with teriyaki beef served on a bed of creamy potato salad.

The ingredient of Teriyaki Beef Gone Potato Salad

• 1 3 cup soy sauce
• 1 tbsp barbecue sauce
• 1 4 cup red wine optional
• 2 tbsp brown sugar
• 2cm piece ginger peeled grated
• 2 garlic cloves crushed
• 4 scotch fillet steaks
• 500g chat potatoes washed halved
• 1 tbsp olive oil
• 1 red onion halved thinly sliced
• 1 4 cup cream
• 2 tbsp mayonnaise
• 2 tsp wholegrain mustard
• 1 tbsp basil leaves
• salad leaves to assist

The Instruction of teriyaki beef gone potato salad

• put in sauces wine sugar ginger and garlic in a ceramic dish amalgamation until sugar has dissolved add steaks turn to coat cover refrigerate for at least 2 hours
• place potatoes into a saucepan cover subsequently cool water bring to the boil higher than high heat shorten heat to medium simmer for 8 minutes or until just tender drain transfer to a large bowl
• preheat barbecue plate on the order of high heat until hot shorten heat to medium grease plate behind oil cook onion for 5 minutes or until tender grow to potatoes cook steaks basting past marinade for 5 minutes each side for medium
• affix cream mayonnaise mustard basil and salt and pepper excite into potatoes utility afterward steaks and salad leaves

Nutritions of Teriyaki Beef Gone Potato Salad

calories: 488 277 calories
calories: 27 grams fat
calories: 10 grams saturated fat
calories: 29 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 29 grams protein
calories: n a
calories: 1641 1 milligrams sodium
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calories: nutritioninformation