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Ingredients
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 Amoy Straight to Wok Ribbon Rice Noodles
1 tsp wok oil
1 little gem lettuce, thinly sliced
Method
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.
Heat the oil in a frying pan and fry the steak for 2 minutes on each side for rare. Lift out onto a board.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,697kJ/ 402kcals
Fat
9.5g
Saturated Fat
2.9g
Carbohydrates
37.3g
Sugars
18.8g
Fibre
3.6g
Protein
40g
Salt
1.6g
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