Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Teriyaki noodle beef stir-fry

Teriyaki noodle beef stir-fry

11
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
You only need minimal ingredients and 20 minutes to whip up this hearty beef and noodle stir-fry. To make it vegetarian, swap beef for tofu.

Ingredients

Beef sirloin steak, raw

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

Dried chilli flakes

½ tsp

Dried egg noodles

200 g

Fresh ginger

1 tbs, peeled, 3cm piece, finely grated

Green string beans

300 g, cut into 4cm pieces

Teriyaki sauce

¼ cup(s), (60ml)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Place beef in a bowl. Lightly spray with oil and sprinkle with chilli. Season with salt and pepper and toss to combine. Set aside.
  2. Cook noodles following packet instructions. Drain and set aside.
  3. Meanwhile, lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry ginger for 30 seconds. Add beans and a splash of water. Stir-fry for about 3 minutes or until just tender. Remove from wok and set aside.
  4. Return wok to high heat. Stir-fry beef, in batches, for 1–2 minutes, until browned and tender. Return all the beef to wok with beans, noodles and teriyaki sauce. Stir-fry for 1–2 minutes until combined and hot. Serve.

Notes

COOK'S TIP: Stir-fries are great for using up any extra veggies in the fridge, such as capsicum, mushrooms and broccoli so add in whatever you have on hand. TO REFRIGERATE: Store individual portions of leftover stir–fry in reusable containers for up to 2 days. To reheat, stir-fry or microwave until hot, adding a splash of water to loosen noodles if needed.

You might like

You might like