Teriyaki beef with shredded lettuce & noodles

Teriyaki beef with shredded lettuce & noodles

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


  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 when made using specific products in recipe


1,697kJ/ 402kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating