Beef teriyaki stir-fry
with Japanese Spinach
Lean slices of steak colour this low calorie nutritious Japanese Spinach Stir-fry, ready in under half an hour
250g lean beef steaks, trimmed and cut into thin strips
1 tsp Chinese five-spice powder
1 tbsp sunflower oil
1 fat garlic clove, chopped
2 cm cube ginger, peeled and cut into matchsticks
Handful of cashew nuts
1 pack Super Living Japanese Spinach, cut fresh at home
6 mushrooms, sliced
Handful of petit pois in pods
150g pack ready cooked rice noodles
3 tbsp teriyaki sauce
1. Mix the beef and five-spice in a bowl, season with 1 tsp flaky sea salt and 1 tsp black pepper (if time, you can set aside to marinate). Soften the noodles in boiling water following pack instructions, drain then set aside. Heat half the oil in a wok, add the cashews and toast, stirring occasionally until lightly browned here and there, when you can smell the aroma of the toasted cashews, remove from the pan and set aside. Add the garlic and ginger and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside.
2. Heat the remaining oil, add the beef and stir-fry over a high heat for 1 minute until browned and just cooked through.
3. Return the garlic and ginger mixture to the pan with the peas and mushrooms, stir-fry for 2 mins more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add one pack of Japanese Spinach, pour in the teriyaki sauce and simmer for a few seconds.
4. Serve scattered with cashew nuts.