Breville Dual Burner BGR600 Instruction Booklet page 21

BEEF
CHILLI BEEF SALAd
WITH CASHEWS
Serves 4
INGREdIENTS
500g rump or sirloin steak
3 long red chillies, chopped
2 tablespoons soy sauce
1 teaspoon crushed ginger
½ teaspoon crushed garlic
Salad greens
To serve
½ cup chopped cashew nuts
Soy sauce
METHOd
1. Preheat ribbed grill plate to
HIGH. temperature.
2. Place steak onto plate and cook
3–4 minutes each side. Remove.
3. Slice steak into thin strips and combine
with chilli, soy, ginger and garlic. Allow
to marinate for 20 minutes.
4. Place salad greens in individual
serving bowls.
5. Top with steak and sprinkle with cashew
nuts and soy sauce.
20
CHICKEN
TERIyAKI CHICKEN FILLETS
Serves 4
INGREdIENTS
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
2 chicken breast fillets, halved lengthways
To serve
Lemon wedges
Steamed rice
Salad of green leaves
METHOd
1. Combine mirin, soy sauce, sugar
and sake.
2. Place chicken in a shallow baking dish
and pour prepared marinade over.
Allow to stand for
30 minutes before cooking.
3. Preheated ribbed grill plate on MEDIUM.
4. Cook for 5–6 minutes until chicken is
cooked through.
5. Remove and allow to rest for 5 minutes
before serving on a bed of steamed rice.
6. Garnish with lemon wedges and
accompany with a salad of green leaves.