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Teriyaki Beef Stir-Fry
Teriyaki Beef Stir-Fry

Teriyaki Beef Stir-Fry

with Young Pea Pods, Carrot, Egg Noodles and Peanuts

Recipe Development Team
Recipe Development TeamPublished on January 06, 2025

A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Teriyaki Beef Stir-Fry makes a dinner that'll suit everyone's tastes and will be ready in less than 25 minutes.

Tags:
Family Friendly
Allergens:
Peanut
Egg
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Young Pea Pods

1 unit(s)

Garlic Clove**

1 unit(s)

Carrot

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

240 grams

British Beef Mince

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

150 grams

Teriyaki Sauce

(Contains: Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2964 kJ
Energy (kcal)708 kcal
Fat22.6 g
of which saturates8.1 g
Carbohydrate84.1 g
of which sugars30.8 g
Dietary Fibre6.6 g
Protein41.6 g
Salt5.2 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Rolling Pin
Garlic Press
Peeler
Large Saucepan
Pan
Sieve
Bowl

Cooking Instructions and Tips

Get Prepped
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. 

b) Halve the young pea pods widthways. Peel and grate the garlic (or use a garlic press).

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

d) Crush the peanuts in the unopened sachet using a rolling pin. Set aside for garnishing later.

Fry the Mince
2

a) Heat a large frying pan on medium-high heat (no oil). 

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Cook the Noodles
3

a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 4 mins. 

b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Bring on the Veg
4

a) Once the mince is browned, transfer it to a bowl.

b) Wipe out your (now empty) frying pan and return to medium-high heat with a drizzle of oil.

c) Once hot, add the young pea pods and carrot and stir-fry until tender, 2-3 mins. Add the garlic and stir-fry for 1 min more.

Sauce Things Up
5

a) Add the cooked mince back into the pan along with the teriyaki sauce, water for the sauce (see pantry for amount) and the cooked noodles.

b) Mix to coat everything well and cook until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

Serve
6

a) When ready, share the teriyaki beef stir-fry between your bowls.

b) Scatter over the peanuts to finish for those who'd like them.

Enjoy!

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