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
1 sirloin steak (approx 250g), lean, trimmed of fat
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.
Typical values per serving:
1 of your 5 a day; high in protein
This recipe was first published in September 2018.