Monday, 3 September 2012

Teriyaki Beef with Ginger Noodles

This is a very simple teriyaki beef recipe. When I came to make this I realised I had no teriyaki sauce, so I made my own. This again is very easy to do...2 tsp tabasco sauce, 2 tbsp clear honey, 4 tbsp sesame oil, 4 tbsp soy sauce, mix together and you have teriyaki sauce! I also added home grown pak choi and courgette to the dish.

Teriyaki Beef with Ginger Noodles (from WeightWatchers Book of Recipes)
(Serves 2)
(14 WW ProPoints per serving)

125g medium egg noodles
kettleful of boiling water
225g fillet steak
3 tbsp teriyaki sauce
1 tbsp tomato puree
1 garlic clove, crushed
1 tbsp sherry
2 tsp sunflower oil
2.5cm root ginger, peeled and chopped finely
150g shiitake mushrooms, sliced
100g can bamboo shoots, drained
3 spring onions, sliced into long thin strips

Place the noodles in a bowl and pour over the boiling water. Leave them to stand for 15 mins.

Meanwhile, slice the steak as thinly as you can. Place the beef slices in a shallow dish with the teriyaki sauce, tomato puree, garlic and sherry. Mix well so that the steak slices are evenly coated. Leave for 10 mins to marinate.

Heat the sunflower oil in a frying pan or wok. Drain the beef, reserving the marinade, and add it to the pan with the ginger. Stir fry for 2 mins and then add the mushrooms, bamboo shoots, most of the spring onions and the reserved marinade.

Drain the noodles and add them to the pan. Mix them in well and heat through for 2-3 mins. Serve at once, sprinkled with the remaining spring onions.

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