Teriyaki beef stir-fry with rice
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
1 tablespoon reduced-salt gluten-free tamari
1 tablespoon mirin
1 tablespoon sake
2 teaspoons peanut oil
400g lean rump steak, thinly sliced (see tip)
1 large red onion, thinly sliced
1 large carrot, thinly sliced
3cm piece ginger, peeled, finely sliced
200g green beans, trimmed, sliced
1 bunch asparagus, trimmed, sliced
1/4 small red cabbage, trimmed, shredded
2 cups steamed basmati rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine tamari, mirin and sake in a small bowl; set aside.
Step 2 Heat half the peanut oil in a wok or large non-stick frying pan over high heat. Add steak in 2 batches and stir-fry for 2 minutes, or until golden. Remove beef; set aside.\
Step 3 Return wok to high heat. Sauté onion in remaining peanut oil for 2 minutes. Add carrot and ginger; stir-fry until fragrant. Add beans and asparagus with 2 tablespoons water; stir-fry for 1 minute. Add cabbage and stir-fry for 1 minute, or until veg are just tender.
Step 4 Return reserved beef to wok with reserved sauce and stir-fry for 1–2 minutes, or until sauce is hot. Serve teriyaki beef stir-fry with steamed rice immediately.
Slice beef against the grain for maximum tenderness or use pre-cut beef stir-fry strips.
About this recipe
First published: September 2015