Typical nutritional content (per portion)
350g (12oz) fillet steak, trimmed
2 tablespoons teriyaki sauce
1 tablespoon sunflower oil
1 teaspoon sesame oil
1 large shallot, finely minced
2 garlic cloves, finely minced
2 red peppers, cored, seeded and thinly sliced
100g (4oz) baby spinach leaves
egg or soba noodles, to serve (optional)
Cut the fillet steak into 1cm (1/2in) slices and then into thin strips. Place in a shallow non-metallic dish and stir in the teriyaki sauce. Cover with cling film and set aside for an hour to marinate or overnight in the fridge is fine too.
Heat a wok over a very high heat until smoked hot and then add the sunflower and sesame oil and swirl up the sides. Tip in the shallot and garlic and stir fry for 20 seconds.
Add the red pepper and steak and stir fry for another 2-3 minutes until just tender and lightly golden. Remove from the heat and fold in the spinach so that the heat of the dish just wilts it down. Serve at once in warmed Oriental-style bowls with noodles, if liked.