Teriyaki Egg Noodles with Steak and Edamame Beans

Vegetable salad with vinegar dressing and Ponzu sauce 321 of 447 Braised Breast of Duck with Vegetables

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Category 434

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Summer Spring Main courses Preparation time < 20 mins Meat Vegetables Noodles & Pasta Teriyaki Sauce with Roasted Garlic Snacks

Preparation time: 10 mins

Calorific value (per portion): 1945 kJ / 465 kcal

350 g (12 oz) rump or sirloin steak
6 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
2 tbsp groundnut oil
1 red onion, peeled and thinly sliced
1 red pepper, deseeded and sliced
200 g (7 oz) frozen edamame beans, defrosted
275 g (10 oz) fresh egg noodles

Preparation

Trim any fat from the steak and cut the meat across the grain into thin strips.

Put the steak in a shallow dish and spoon over the Kikkoman Teriyaki Sauce with Roasted Garlic, stirring until the beef is coated. Cover with cling film and leave in the fridge to marinate.

Heat 1 tablespoon of the oil in a wok and stir-fry the onion and red pepper over a high heat for 3 minutes.

Add the edamame beans and stir-fry for a further 1 minute. Remove the vegetables from the pan and set aside.

Add the rest of the oil to the wok, lift the beef out of the dish and stir-fry for 3-4 minutes.

Add the noodles and vegetables and pour over any sauce left in the dish. Toss everything together over the heat for 5 minutes until piping hot. Serve at once.

There is a video with this recipe!