2 cups (400g) jasmine rice, cooked to packet instructions
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon light soy sauce
1-2 teaspoons wasabi paste, to taste
1 teaspoon caster sugar
Thread beef on 8 metal or soaked bamboo skewers, folding each slice in half as you go. Place in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.
Meanwhile, cook peas in lightly salted boiling water for 1 minute until just tender. Drain and refresh in cold water. Place in a bowl with cucumber and leaves. Whisk dressing ingredients together, then toss with salad.
Heat a chargrill pan on medium-high. Remove skewers from marinade and cook for 2 minutes each side until charred and cooked through. Serve with salad and rice.
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