Kerri Remigio's teriyaki beef and broccoli stir-fry with sesame noodles
Skip to IngredientsSkip to MethodThere’s nothing better than quick midweek meals. Especially when Coles Cooking Club member Kerri Remigio’s tasty beef stir fry recipe is such good value.
- Serves4
- Cook time10 minutes
- Prep time20 minutes
Ingredients
- 400g pkt wok-ready Singapore noodles
- 2 tsp sesame oil
- 3 spring onions, cut into 4cm lengths
- 2 tbs sesame seeds, toasted
- 230g beef rump steak, thinly sliced
- 1 tbs cornflour
- 1 tbs peanut oil
- 1 brown onion, cut into thin wedges
- 1 red capsicum, seeded, thinly sliced
- 1 carrot, peeled, halved, thinly sliced
- 1 head broccoli, cut into florets, stem reserved, peeled, thinly sliced
- 4 garlic cloves, finely chopped
- 150g MasterFoods Teriyaki Marinade
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Method
Step 1
Prepare the noodles in a heatproof bowl following packet directions. Drain well. Add the sesame oil and toss to combine. Add spring onion and half the sesame seeds and toss to combine.Step 2
Combine the steak and cornflour in a large bowl. Season well and toss to combine. Heat the peanut oil in a wok or large frying pan over high heat. Add half the beef and cook, stirring, for 2 mins or until golden brown. Transfer to a plate. Repeat with the remaining beef.Step 3
Add the onion to the wok or pan and cook, stirring, for 1 min or until the onion is just tender. Add the capsicum, carrot and broccoli stem and florets. Cook, stirring, for 1-2 mins or until almost tender. Add the garlic and stir for 1 min. Return the beef to the wok or pan with the marinade and cook, stirring, for 1 min or until the mixture is heated through. Add the noodle mixture and stir until well combined.Step 4
Divide the stir-fry among serving bowls. Sprinkle with the remaining sesame seeds.
Recipe tip
Swap me: Got crushed garlic in the fridge? Use 2 tsp here instead of the garlic cloves.
Kerri Remigio's teriyaki beef and broccoli stir-fry with sesame noodles
- Serves4
- Cook time10 minutes
- Prep time20 minutes
Ingredients
- 400g pkt wok-ready Singapore noodles
- 2 tsp sesame oil
- 3 spring onions, cut into 4cm lengths
- 2 tbs sesame seeds, toasted
- 230g beef rump steak, thinly sliced
- 1 tbs cornflour
- 1 tbs peanut oil
- 1 brown onion, cut into thin wedges
- 1 red capsicum, seeded, thinly sliced
- 1 carrot, peeled, halved, thinly sliced
- 1 head broccoli, cut into florets, stem reserved, peeled, thinly sliced
- 4 garlic cloves, finely chopped
- 150g MasterFoods Teriyaki Marinade
Description
There’s nothing better than quick midweek meals. Especially when Coles Cooking Club member Kerri Remigio’s tasty beef stir fry recipe is such good value.
Method
Step 1
Prepare the noodles in a heatproof bowl following packet directions. Drain well. Add the sesame oil and toss to combine. Add spring onion and half the sesame seeds and toss to combine.Step 2
Combine the steak and cornflour in a large bowl. Season well and toss to combine. Heat the peanut oil in a wok or large frying pan over high heat. Add half the beef and cook, stirring, for 2 mins or until golden brown. Transfer to a plate. Repeat with the remaining beef.Step 3
Add the onion to the wok or pan and cook, stirring, for 1 min or until the onion is just tender. Add the capsicum, carrot and broccoli stem and florets. Cook, stirring, for 1-2 mins or until almost tender. Add the garlic and stir for 1 min. Return the beef to the wok or pan with the marinade and cook, stirring, for 1 min or until the mixture is heated through. Add the noodle mixture and stir until well combined.Step 4
Divide the stir-fry among serving bowls. Sprinkle with the remaining sesame seeds.