Teriyaki beef with shredded lettuce & noodles

Name: Teriyaki beef with shredded lettuce & noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 sirloin steak (approx 250g), lean, trimmed of fat; 3 tbsp Cooks' Ingredients Teriyaki Sauce; 1 tsp cornflour; 150 ml Cooks' Ingredients Beef Stock; 20 g fresh root ginger, peeled and chopped; ½ bunch salad onions, thinly sliced; 100 g trimmed sugar snap peas, halved diagonally; 150 g Amoy Straight to Wok Ribbon Rice Noodles; 1 tsp wok oil; 1 little gem lettuce, thinly sliced

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

3 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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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

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