Teriyaki Beef with Asian Coleslaw for Verrines

1 cup finely shredded cabbage

1 tbsp red bell pepper flakes

1 - (4 oz/120 g) beef steak, cut into 2” strips

Sea Salt, to taste

Black Pepper, to taste

1 tbsp Teriyaki Dry Glaze

1 tbsp brown sugar

3 tbsp light soy sauce

3 tbsp vinegar

1 tbsp sesame seeds

1 green onion, thinly sliced

Gently toss cabbage with red bell pepper. Divide between 6 verrines.
Season steak with Sea Salt and Pepper. Quickly stir-fry in a preheated frying pan over medium-high heat. Remove and set aside.
Whisk together Teriyaki Dry Glaze, sugar, soy sauce and vinegar. Pour into hot pan and bring to a boil. Immediately remove from heat. Return beef to pan, stirring to coat.
Divide beef strips and sauce over cabbage.
Sprinkle with sesame seeds and green onions.

Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 0 g.