Teriyaki Steak Stir-Fry

Although good fillet steak can be expensive, the flavour and texture are well worth the money. This teriyaki steak is served with noodles but we think it's also really good served with sticky Thai fragrant rice.

350g (12oz) fillet steak, trimmed
2 tbsp teriyaki sauce
1 tbsp sunflower oil
1 tsp sesame oil
1 large shallot, finely minced
2 garlic cloves, finely minced
2 red peppers, cored, seeded and thinly sliced
100g (4oz) baby spinach leaves
salt and freshly-ground black pepper
soba noodles, to serve

350g (12oz) fillet steak, trimmed
2 tbsp teriyaki sauce
1 tbsp sunflower oil
1 tsp sesame oil
1 large shallot, finely minced
2 garlic cloves, finely minced
2 red peppers, cored, seeded and thinly sliced
100g (4oz) baby spinach leaves
salt and freshly-ground black pepper
soba noodles, to serve

Step 1

Cut the fillet steak into 1/2 inch slices and then into thin strips. Place in a shallow non-metallic dish and stir in the teriyaki sauce. Cover with clingfilm and set aside for an hour to marinate or overnight in the fridge is fine too.

Step 2

Heat a wok over a very high heat until smoked hot and then add the sunflower and sesame oil and swirl up the sides. Tip in the shallot and garlic and stir-fry for 20 seconds.

Step 3

Add the red pepper and steak and stir-fry for another 2-3 minutes until just tender and lightly golden. Remove from the heat and fold in the spinach so that the heat of the dish just wilts it down. Serve at once in warmed Oriental-style bowls with noodles.

Step 1

Step 2

Heat a wok over a very high heat until smoked hot and then add the sunflower and sesame oil and swirl up the sides. Tip in the shallot and garlic and stir-fry for 20 seconds.