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Photo of Teriyaki beef and ramen noodle stir-fry by WW

Teriyaki beef and ramen noodle stir-fry

11
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
The secret to this dish is to slice the beef thinly and cook it very quickly so it stays tender.

Ingredients

Canola oil

1 tbs, or sunflower oil

Fresh ramen noodles

600 g, (4 x 150g packets)

Beef rump steak, raw

400 g, (buy 500g), fat trimmed, thinly sliced

Teriyaki sauce

½ cup(s), (125ml)

Red capsicum

1 large, thinly sliced

Asparagus

1 bunch(es), cut into 5cm lengths

Green shallot(s)

4 individual, thinly sliced diagonally

Instructions

  1. Prepare noodles following packet instructions or until just tender. Cover to keep warm.
  2. Meanwhile, combine beef and 2 tablespoons marinade in a medium bowl. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the beef for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining beef, in 2 batches, adding 1 teaspoon oil for each batch.
  3. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry capsicum, asparagus and three-quarters of the shallots for 3 minutes or until just tender.
  4. Add beef and remaining marinade and stir-fry 2 minutes or until heated through. Serve noodles topped with beef stir-fry and remaining shallots

Notes

SERVING SUGGESTION: Steamed broccolini.You can use lean Scotch fillet, topside or stir-fry strips instead of rump steak.

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