Teriyaki Steak

Prep time 10 min cook time 10 min serves 4

Typical nutritional content (per portion)

406Calories 10.8gSaturates 1.7gSalt


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.

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