Recipe Cuisine: Japanese
Theme: Fast & Fab
Teriyaki Beef Stirfry
By: Bel
Ingredients
- 500g flank steak or sirloin (thinly sliced against the grain)
- 400g dried Hakubaku Udon noodles
- 1 head of broccoli (florets)
- 1 red bell pepper (sliced)
- 1 carrot (julienned)
- 1/2 cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 cloves garlic (minced)
- 1 tbsp neutral cooking oil
- 2 spring onions (sliced) - to garnish
- Sesame seeds - to garnish
- Squeeze of lime (optional) - to garnish
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
- LEE KUM KEE - PREMIUM SOY SAUCE
- LEE KUM KEE - TERIYAKI STIR-FRY SAUCE GF
Method
- Prepare the Noodles: Boil a medium pot of water.Once boiled place the udon noodles into the pot, stirring occasionally until soft (should take approximately 10 mins) Drain and set aside.
- Sear the Beef: Heat a large wok or skillet over high heat with a splash of oil. Add the beef in a single layer. Sear until browned (about 2 minutes), then remove from the pan and set aside.
- Stir-Fry Veggies: In the same pan, add the broccoli, carrots, and peppers. Toss frequently for 3–4 minutes until they are tender-crisp.
- Combine: Add the ginger and garlic to the vegetables for 30 seconds until fragrant. Return the beef to the pan along with the udon noodles.
- Sauce & Glaze: Pour the teriyaki and soy sauce over the mixture. Toss everything together for 1–2 minutes until the sauce thickens and coats the noodles and beef beautifully.
- Serve: Divide into bowls and top generously with fresh spring onions and sesame seeds.
- Quick Tip: For the best "restaurant style" sear, make sure your pan is smoking hot before the beef hits the oil. This prevents the meat from stewing in its own juices.
