For the teriyaki sauce
4 tbsp soy free seasoning sauce
4 tbsp rice wine or mirin
1 garlic infused oil
½ tsp sesame oil
For the steak
½ tsp Chinese five-spice powder
2 lean beef steak, 175g each
1 tbsp sunflower oil
2 pak choi, trimmed and quartered
1 medium carrot, thinly sliced
1 red pepper, deseeded and thinly sliced
150g pack straight-to-wok rice noodles
Serves - 2
Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks.
Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat.
Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the rice noodles and stir-fry for 2 mins more.
Pour in the teriyaki sauce ingredients and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.
Recipe adapted from: Good Food