Preparation Time 10 minutes
Cooking Time 10 minutes
8 (approx. 600g) beef minute steaks
½ cup (125ml) teriyaki marinade +extra, to serve
400g shelf stable Singapore noodles
2 bunches baby bok choy, cut into 4cm pieces
175g snowpeas, thinly sliced diagonally
2 green onions, thinly sliced
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
Coriander leaves, pickled ginger, to serve
- Place steaks in a large snap-lock bag with teriyaki marinade. Set aside for 5 mins. Drain steaks from marinade, pat dry with paper towel and cook, in batches, if necessary, in a lightly oiled non-stick frying pan over medium-high heat for 1-2 minutes each side. Rest on a plate loosely covered with foil for 2-3 minutes.
- Meanwhile, prepare noodles according to packet instructions. Drain and keep warm in a large bowl.
- Place bok choy and snow peas in a large bowl. Cover with boiling water and blanch for 2-3 minutes. Drain well and add to noodles with onions and oil. Season and toss to coat. Sprinkle with sesame seeds.
- Slice steaks and serve with noodles, extra teriyaki marinade, coriander leaves and pickled ginger.
- Beef minute steaks are also called beef sizzle steaks or beef schnitzel.
Rump steaks, sirloin steaks or stir-fry strips would also work well in this recipe.
- Serve any leftover steak with soft tortillas, coleslaw and chilli sauce or make a delicious Asian steak sandwich for lunch the next day.