Japanese Teriyaki Premium Fillet Steak

Japanese Teriyaki Premium Fillet Steak

with Ginger-Soy Greens & Sesame Rice

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This taste of Japanese-inspired fine dining takes the classic fillet steak above and beyond with a few flavourful twists. There’s crunchy greens infused with a ginger-soy sauce and sesame-spiked rice. And on top? Sweet teriyaki sauce and fresh lime juice create a rich elixir you’ll want to drizzle over everything. Itadakimasu!


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

premium fillet steak

1 bunch

baby broccoli

1 bag

snow peas

2 clove


1 knob




1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

teriyaki sauce

(ContainsSesame, Gluten, Soy)

2 bunch

spring onion

1 bunch


½ packet

sesame oil blend


1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ tsp


1 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

1 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3087 kJ
Fat24.1 g
of which saturates7.1 g
Carbohydrate83.6 g
of which sugars11.4 g
Protein45.1 g
Sodium1042 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice and the salt to the saucepan, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


See top steak tips (below) for extra info! While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium fillet steak all over with salt and pepper, then add to the hot pan. Sear the steak until browned, 1 minute on all sides. Transfer to an oven tray lined with baking paper. Roast for 8-10 minutes for medium or until cooked to your liking. Remove the tray from the oven, loosely cover with foil and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Top Steak Tips! Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.


While the steak is roasting, trim the ends of the baby broccoli and slice in half lengthways. Trim the snow peas. Finely grate the garlic and ginger. Slice the lime into wedges. Wipe out the frying pan with paper towel and return to a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat. Cook the baby broccoli with a dash of water, tossing, until slightly softened, 4-5 minutes. Add the snow peas and cook, tossing, until softened, 1-2 minutes. Add a drizzle of olive oil, then add the ginger and soy sauce and cook until fragrant, 1 minute. Transfer to a medium bowl.


Return the frying pan to a medium heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the teriyaki sauce, brown sugar and water (for the sauce) and cook, stirring, until bubbling, 2-3 minutes. Remove from the heat, then stir through the steak resting juices and a good squeeze of lime juice.


Thinly slice the spring onion. Roughly chop the coriander. Stir the toasted sesame seeds and the sesame oil blend (see ingredients) through the rice. Slice the steak. Divide the sesame rice between plates and top with the steak. Spoon the teriyaki sauce over the steak. Serve with the ginger-soy greens. Garnish with the coriander, spring onion and crispy shallots. Serve with any remaining lime wedges.