Teriyaki Beef Stir-fry
Food
Main Courses
Japanese
Dairy-free
Packed with flavour, this beef and shiitake stir-fry is a must-try!
10 Servings
Ingredients
• 1.2kg beef, e.g- skirt steak
• 80g mild chilli, finely sliced
• 700ml Kikkoman Wok Sauce - Teriyaki
• 400g basmati rice
• 150ml rapeseed oil
• 800g onions, white, cut into wedges
• 600g shiitake mushrooms, stems removed, cleaned and cut into strips
• 15g garlic, finely chopped
• 30g ginger, finely chopped
• 50g spring onions, sliced on the diagonal
• 10g sesame seeds
Method
- Cut the beef into bite-sized pieces (approx. 1×3×1cm), mix with the chilli and half of the Kikkoman Wok Sauce - Teriyaki, then set aside.
- Prepare the basmati rice according to the packet instructions.
- Heat half of the rapeseed oil in a wok over high heat and sear the beef in batches on all sides, then remove.
- Heat the remaining rapeseed oil in the same wok over medium heat.
- Add the onions and mushrooms and fry for 3-4 mins until the onions are translucent.
- Add the garlic and ginger and fry briefly.
- Return the beef, add the remaining Kikkoman Wok Sauce - Teriyaki and simmer for 2-3 mins.
- Serve with the rice and top with spring onions and sesame seeds.
