Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Teriyaki beef with shredded lettuce & noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Teriyaki beef with shredded lettuce & noodles

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    Waitrose 1 Sirloin Steak (250g pack approx), lean, trimmed
    3 tbsp Cooks’ Ingredients Teriyaki Sauce
    1 tsp cornflour
    150ml Cooks’ Ingredients Beef Stock
    20g fresh root ginger, peeled and chopped
    ½ bunch salad onions, thinly sliced
    100g trimmed sugar snap peas, halved diagonally
    150g pack Amoy Straight To Wok Ribbon Rice Noodles
    1 tsp wok oil
    1 little gem lettuce, thinly sliced


    1. Brush the steak with 1 tsp of the teriyaki sauce and leave to marinate for 10 minutes. Blend the cornflour in a small bowl with 2 tbsp water. Put the stock in a saucepan and add the ginger, salad onions and sugar snap peas. Bring to the boil and stir in the noodles. Turn off the heat.

    2. Heat the oil in a frying pan and fry the steak for 2 minutes on each side for rare. Lift out onto a board.

    3. Add the lettuce, remaining teriyaki and cornflour mixture to the saucepan and heat for 2 minutes until hot and thickened. Pile onto serving plates. Thinly slice the steak and arrange on top to serve.

    Cook’s tipTry also ribeye or rump steak. For cooked through, allow a minute extra frying per side.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars