Teriyaki Steak with Spinach & Peppers

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  • 500g rib-eye steak cut into 1cm wide slices
  • 5 cloves sliced garlic
  • 2cm cube of fresh ginger, sliced thinly
  • 1 bell pepper sliced into strips
  • 2 med bags of fresh spinach
  • 6 large green chillies (optional)
  • 1/4 cup Teriyaki sauce
  • 1 tsp paprika
  • EVO
  • S&P


  • Put the beef into a large bowl and season with salt and pepper. Add in the garlic, ginger, paprika and the Teriyaki sauce and mix together well. Leave the marinade in a fridge for at least 2hrs or better still, overnight.
  • Empty the marinade into a roasting tray and add the bell pepper slices spreading evenly over the tray. Roast in a med oven (180deg C) for 40 minutes
  • After 20 minutes, turn the beef over and add the spinach, then return to the oven. The spinach will wilt during the last 20minutes adding  to the sauce.
  • Finally add in the green chillies (optional) 10 minutes before serving..
  • Serve with cheesy, garlic mashed potato, or boiled rice
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