Steak marinated in bold, umami teriyaki sauce, served on a bed of noodles, crispy little gem lettuce and sugar snap peas.
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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.
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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