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Teriyaki beef stir-fry

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 2 tablespoons vegetable oil
  • 500g Coles Australian Beef Rump Steak, thinly sliced
  • 1/3 cup (80ml) teriyaki sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin seasoning
  • 1 teaspoon freshly grated ginger
  • 1 brown onion, cut into wedges
  • 1 red capsicum, seeded, thinly sliced
  • 125g pkt baby corn, halved lengthways
  • 100g snow peas, trimmed, halved diagonally
  • 440g pkt udon noodles
  • 1 spring onion, sliced diagonally
  • 1 teaspoon sesame seeds


  • 1
    Heat 1 tablespoon of oil in a large deep frying pan over medium-high heat. Add the beef and cook, stirring occasionally, for 3 mins or until browned all over. Transfer to a heatproof bowl.
  • 2
    Meanwhile, combine teriyaki sauce, soy sauce, mirin, ginger and 2 tablespoons of water in a small bowl.
  • 3
    Heat the remaining oil in same pan over medium-high heat. Cook brown onion, capsicum and corn for 3 mins or until starting to brown. Add snow peas and teriyaki mixture. Stir to combine. Add the beef and noodles. Cook, stirring, for 3 mins until noodles are heated through. Serve topped with spring onion and sesame seeds.

Source: taste.com.au


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