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
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