Serves: 2 | Cook Time: 25 mins | Calories: 507 | Type: Gluten-Free


  • 2 x 170g lean organic steak
  • 4 tbsp tamari sauce
  • 4 tbsp rice wine vinegar (sulphites)
  • 2 tbsp honey
  • 2 thumb-sized piece ginger
  • 2 pak choi
  • 2 spring onion
  • 400g cauliflower
  • 1 red chilli

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. To make the teriyaki marinade, first peel and grate the ginger. In a bowl, mix together half of the tamari, half of the rice wine vinegar, half of the ginger and all of the honey.
  2. Dice the steak in 2cm cubes and place in the marinade bowl. Mix well and leave for 10 mins to marinate.
  3. Finely slice the pak choi and spring onion. Place in a bowl with 1 tsp of olive oil, the remaining tamari, rice wine vinegar and ginger. Toss the salad making sure it is well coated in the sauce.
  4. Preheat a griddle pan on high (if you don’t have a griddle pan then a frying pan is fine).
  5. Once the pan is hot, thread about 4 pieces of steak onto each skewer. Sear the steak for 2 mins on each side until charred and seared all over. Remove from the heat once cooked and leave to one side.
  6. Finely slice the chilli and set aside. Coarsely grate the cauliflower, and place in a saucepan with 1 tsp oil and 50ml of boiling water. Cook for 3-4 mins until the cauliflower begins to soften, stirring constantly.
  7. To serve, spoon the Asian salad onto a warm plate alongside the cauliflower rice and place the teriyaki steak skewers on top. Scatter over the red chilli.