Name: Teriyaki beef stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2 teaspoon sesame oil; 2 clove garlic, sliced thinly; 600 gram piece beef rump steak, sliced thinly; 1 brown onion (150g), sliced thickly; 230 gram canned bamboo shoots, rinsed, drained; 1/2 cup (40g) bean sprouts; 1/4 cup (60ml) teriyaki sauce; 1/3 cup (80ml) beef stock; 450 gram hokkien noodles; 4 green onions, sliced thickly

Our easy teriyaki stir-fry recipe is flavour-packed and perfect for a midweek dinner.

Looking for more beef stir-fry recipes?

Ingredients

2 tablespoon peanut oil

2 teaspoon sesame oil

2 clove garlic, sliced thinly

600 gram piece beef rump steak, sliced thinly

1 brown onion (150g), sliced thickly

230 gram canned bamboo shoots, rinsed, drained

1/2 cup (40g) bean sprouts

1/4 cup (60ml) teriyaki sauce

1/3 cup (80ml) beef stock

450 gram hokkien noodles

4 green onions, sliced thickly

Method

1.Heat oils in wok; stir-fry garlic and beef, in batches, until beef is browned. Remove from wok.

2.Stir-fry brown onion and bamboo shoots 2 minutes.

3.Return beef mixture to wok with bean sprouts. Stir in sauce and stock; stir-fry until mixture boils.

4.Meanwhile, place noodles in medium heatproof bowl, cover with boiling water; separate with fork, drain. Serve stir-fry with the noodles; sprinkle with green onions.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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