Ginger and teriyaki beef  Ginger and teriyaki beef 8073 ginger and teriyaki beef

Ginger and teriyaki beef

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Loaded with vegies, this rapid slouch-fry makes an perfect weeknight meal.

Jun 30, 2009 2:00pm

  • 25 mins cooking
  • Serves 4
  • Print  Ginger and teriyaki beef printer



  • 2 tablespoon teriyaki sauce
  • 2 tablespoon hoisin sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon peanut oil
  • 200 gram (6½ oz) beef fillet, sliced thinly sliced thinly
  • 1 mammoth crimson capsicum (bell pepper) (350g),sliced thinly
  • 200 gram (6½ oz) snow peas, trimmed, sliced thinly lengthways
  • 1 medium carrot (120g), lower into matchsticks
  • 115 gram (3½ oz) child corn, quartered lengthways
  • 4 centimetre (1½-hump) share novel ginger (20g),sliced thinly
  • 2 tablespoon water
  • steamed jasmine rice, to serve


Ginger and teriyaki beef

  • 1

    Combine sauces and mirin in tiny jug.

  • 2

    Heat oil in wok; slouch-fry beef till browned.

  • 3

    Add capsicum, peas, carrot, corn, ginger and the water to wok; slouch-fry till carrot is practically at ease. Return beef to wok with sauce mixture; slouch-fry till sizzling. Season to taste. Support with steamed jasmine rice.

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