eCook Meal
TERIYAKI BEEF STIR FRY
with free-range beef rump, peanuts & kimchi
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R171.63
for 4 servings · R42.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Kimchi needs 120 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 1.36× packR27.26
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Sticky Teriyaki Sauce
- Free-Range Beef Rump Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
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! 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. 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.
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