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
TERIYAKI BEEF STIR FRY
with free-range beef rump, peanuts & kimchi
Hands on Time: 30 - 40 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Beef
- Beef Stock
- Flat Rice Noodles
- Free-range Beef Rump Strips
- Kimchi
- Pak Choi
- Peanuts
- Sticky Teriyaki Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Water
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.
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.
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 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.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki 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 Stock - 5ml
Free-Range Beef Rump Strips - 150g
Sticky Teriyaki Sauce - 60ml
Kimchi - 30g
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.
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.
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.
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!
Peanuts - 30g
Flat Rice Noodles - 100g
Pak Choi - 300g
Beef Stock - 10ml
Free-Range Beef Rump Strips - 300g
Sticky Teriyaki Sauce - 120ml
Kimchi - 60g
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.
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.
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.
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!
Peanuts - 30g
Flat Rice Noodles - 100g
Pak Choi - 300g
Beef Stock - 10ml
Free-Range Beef Rump Strips - 300g
Sticky Teriyaki Sauce - 120ml
Kimchi - 60g
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.
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.
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.
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 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.
WARM & SOULFUL
Dish up some bowls of saucy teriyaki 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 Stock - 20ml
Free-Range Beef Rump Strips - 600g
Sticky Teriyaki Sauce - 240ml
Kimchi - 120g