Teriyaki Egg Noodles with Steak and Edamame Beans

Vegetable salad with vinegar dressing and Ponzu sauce 7 of 474 Braised Breast of Duck with Vegetables

Kikkoman Sauces 470

Category 462

Ingredient 428

Videos 75

World Cuisines 146

Specials 454

Teriyaki Egg Noodles with Steak and Edamame Beans

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

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!