Beef Teriyaki Stir-Fry with Peppers
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Ingredients
- 500 g beef sirloin steak, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper
- 3 spring onions, sliced
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 2 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 621 kcal
- Protein
- 32.6 g
- Carbohydrate
- 73.5 g
- of which sugars
- 11.9 g
- Fat
- 21.2 g
- of which saturates
- 6.4 g
- Fibre
- 2.9 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat 1 tbsp of the vegetable oil in a wok or large frying pan over a high heat and stir-fry the beef in two batches for 1-2 minutes each until browned. Lift out onto a plate.
- 3
Add the remaining oil and stir-fry the peppers for 3-4 minutes until just softened.
- 4
Mix the soy sauce, mirin and caster sugar in a small jug.
- 5
Return the beef to the pan, pour in the sauce and toss for 1-2 minutes until glossy and the beef has no pink remaining.
- 6
Scatter with the spring onions and serve with the rice.
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