TERIYAKI BEEF STIR FRY

Practically no prep! Tons of Japanese-inspired flavour! A tantalising teriyaki sauce with oodles of rice noodles, sticky beef strips, and pak choi – all flecked with toasted peanuts and kimchi.

TERIYAKI BEEF STIR FRY

with free-range beef rump, peanuts & kimchi

4.5

Hands on Time: 30 - 40 minutes

Overall Time: 35 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Paper Towel
  • Water
Photo of TERIYAKI BEEF STIR FRY
  1. TOASTY Peanuts

    Boil the kettle. Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  2. GET THE NOODLES GOING

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm. Dilute the stock with 100ml of boiling water.

  3. Pak Choi PREP

    Trim the base off the Pak Choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced pak choi stems for 2-3 minutes until slightly softened. Remove from the pan on completion.

  4. TERIYAKI Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to a medium-high heat with another drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with some paper towel. When the pan is hot, flash fry the beef for 1-2 minutes until browned but not cooked through, shifting as it colours. Stir in the Sticky Teriyaki Sauce and the diluted stock and allow to simmer for 2-3 minutes. Add the cooked noodles, fried Pak Choi stems, and fresh pak choi leaves. Cook for 1-2 minutes until the leaves have wilted, stirring regularly. Season to taste and remove from the heat on completion.

  5. WARM & SOULFUL

    Dish up a bowl of saucy teriyaki Beef/" title="View all our recipes with Beef at eCook">Beef noodles. Scatter over the Kimchi (to taste) and garnish with the toasted Peanuts. Time to dig in! Itadakimasu!

  • Peanuts - 15g

  • Flat Rice Noodles - 50g

  • Pak Choi - 150g

  • Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 5ml

  • Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump-strips/" title="View all our recipes with Free-range Beef Rump Strips at eCook">Free-range Beef Rump Strips - 150g

  • Sticky Teriyaki Sauce - 60ml

  • Kimchi - 30g

  1. TOASTY Peanuts

    Boil a full kettle. Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  2. GET THE NOODLES GOING

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm. Dilute the stock with 125ml of boiling water.

  3. Pak Choi PREP

    Trim the base off the Pak Choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced pak choi stems for 2-3 minutes until slightly softened. Remove from the pan on completion.

  4. TERIYAKI Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to a medium-high heat with another drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with some paper towel. When the pan is hot, flash fry the beef for 2-3 minutes until browned but not cooked through, shifting as it colours. Stir in the Sticky Teriyaki Sauce and the diluted stock and allow to simmer for 3-4 minutes. Add the cooked noodles, fried Pak Choi stems, and fresh pak choi leaves. Cook for 1-2 minutes until the leaves have wilted, stirring regularly. Season to taste and remove from the heat on completion.

  5. WARM & SOULFUL

    Dish up two bowls of saucy teriyaki Beef/" title="View all our recipes with Beef at eCook">Beef noodles. Scatter over the Kimchi (to taste) and garnish with the toasted Peanuts. Time to dig in! Itadakimasu!

  • Peanuts - 30g

  • Flat Rice Noodles - 100g

  • Pak Choi - 300g

  • Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 10ml

  • Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump-strips/" title="View all our recipes with Free-range Beef Rump Strips at eCook">Free-range Beef Rump Strips - 300g

  • Sticky Teriyaki Sauce - 120ml

  • Kimchi - 60g

  1. TOASTY Peanuts

    Boil a full kettle. Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  2. GET THE NOODLES GOING

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm. Dilute the stock with 125ml of boiling water.

  3. Pak Choi PREP

    Trim the base off the Pak Choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced pak choi stems for 2-3 minutes until slightly softened. Remove from the pan on completion.

  4. TERIYAKI Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to a medium-high heat with another drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with some paper towel. When the pan is hot, flash fry the beef for 2-3 minutes until browned but not cooked through, shifting as it colours. Stir in the Sticky Teriyaki Sauce and the diluted stock and allow to simmer for 3-4 minutes. Add the cooked noodles, fried Pak Choi stems, and fresh pak choi leaves. Cook for 1-2 minutes until the leaves have wilted, stirring regularly. Season to taste and remove from the heat on completion.

  5. WARM & SOULFUL

    Dish up two bowls of saucy teriyaki Beef/" title="View all our recipes with Beef at eCook">Beef noodles. Scatter over the Kimchi (to taste) and garnish with the toasted Peanuts. Time to dig in! Itadakimasu!

  • Peanuts - 30g

  • Flat Rice Noodles - 100g

  • Pak Choi - 300g

  • Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 10ml

  • Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump-strips/" title="View all our recipes with Free-range Beef Rump Strips at eCook">Free-range Beef Rump Strips - 300g

  • Sticky Teriyaki Sauce - 120ml

  • Kimchi - 60g

  1. TOASTY Peanuts

    Boil a full kettle. Place a large pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

  2. GET THE NOODLES GOING

    Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm. Dilute the stock with 250ml of boiling water.

  3. Pak Choi PREP

    Trim the base off the Pak Choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced pak choi stems for 3-4 minutes until slightly softened. Remove from the pan on completion.

  4. TERIYAKI Beef/" title="View all our recipes with Beef at eCook">Beef

    Return the pan to a medium-high heat with another drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with some paper towel. When the pan is hot, flash fry the beef for 3-4 minutes until browned but not cooked through, shifting as it colours. You may need to do this step in batches. On completion, return all of the beef strips to the pan. Stir in the Sticky Teriyaki Sauce and the diluted stock and allow to simmer for 4-5 minutes. Add the cooked noodles, fried Pak Choi stems, and fresh pak choi leaves. Cook for 2-3 minutes until the leaves have wilted, stirring regularly. Season to taste and remove from the heat on completion.

  5. WARM & SOULFUL

    Dish up some bowls of saucy teriyaki Beef/" title="View all our recipes with Beef at eCook">Beef noodles. Scatter over the Kimchi (to taste) and garnish with the toasted Peanuts. Time to dig in! Itadakimasu!

  • Peanuts - 60g

  • Flat Rice Noodles - 200g

  • Pak Choi - 600g

  • Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">Beef Stock - 20ml

  • Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-rump-strips/" title="View all our recipes with Free-range Beef Rump Strips at eCook">Free-range Beef Rump Strips - 600g

  • Sticky Teriyaki Sauce - 240ml

  • Kimchi - 120g

Frequently Asked Questions

What is the preparation time for TERIYAKI BEEF STIR FRY?

The preparation time for TERIYAKI BEEF STIR FRY with free-range beef rump, peanuts & kimchi is between 30 and 40 minutes.

What is the total time required to make TERIYAKI BEEF STIR FRY with free-range beef rump, peanuts & kimchi?

The total time required to make TERIYAKI BEEF STIR FRY with free-range beef rump, peanuts & kimchi is between 35 and 45 minutes.

How many servings does TERIYAKI BEEF STIR FRY provide?

4 servings

What are the main ingredients in TERIYAKI BEEF STIR FRY?

Beef, Beef Stock, Flat Rice Noodles, Free-range Beef Rump Strips, Kimchi, Pak Choi, Peanuts, Sticky Teriyaki Sauce

What is the nutritional information of TERIYAKI BEEF STIR FRY?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare TERIYAKI BEEF STIR FRY?

GET THE NOODLES GOING: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking, replace the plate, and set aside to keep warm. Dilute the stock with 125ml of boiling water. TOASTY PEANUTS: Boil a full kettle. Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. WARM & SOULFUL: Dish up two bowls of saucy teriyaki beef noodles. Scatter over the kimchi (to taste) and garnish with the toasted peanuts. Time to dig in! Itadakimasu! PAK CHOI PREP: Trim the base off the pak choi and rinse the leaves well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced pak choi stems for 2-3 minutes until slightly softened. Remove from the pan on completion. TERIYAKI BEEF: Return the pan to a medium-high heat with another drizzle of oil. Pat the beef strips dry with some paper towel. When the pan is hot, flash fry the beef for 2-3 minutes until browned but not cooked through, shifting as it colours. Stir in the Sticky Teriyaki Sauce and the diluted stock and allow to simmer for 3-4 minutes. Add the cooked noodles, fried pak choi stems, and fresh pak choi leaves. Cook for 1-2 minutes until the leaves have wilted, stirring regularly. Season to taste and remove from the heat on completion.

What should be prepared from my kitchen to make TERIYAKI BEEF STIR FRY?

Beef, Beef Stock, Flat Rice Noodles, Free-range Beef Rump Strips, Kimchi, Pak Choi, Peanuts, Sticky Teriyaki Sauce

How many calories does TERIYAKI BEEF STIR FRY have?

calories

How much fat content does TERIYAKI BEEF STIR FRY have?

grams

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