20-minute stir-fry teriyaki ramen bowls

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 tablespoons peanut oil
  
• 400g rump steak, sliced into strips
  
• 1 red capsicum, sliced into thin strips
  
• 1 courgettezucchiniX, sliced into thin strips
  
• 1 red chili pepper, sliced into rings
  
• 1 bag stir-fry vegetable, thawed if frozen (eg, broccoli, cabbage, carrot, chopped)
  
• 2 tablespoons teriyaki sauce
  
• 200g ramen noodles (or use egg noodles)
  
• 4 soft-boiled eggs
  
• 2 spring onions, chopped

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Instructions

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1. Bring a large pot of water to a rolling boil. While water heats up, in a large wok over medium-high heat add 1 tablespoon of the peanut oil and turn wok to coat. Add beef and cook until browned, around 3 minutes. Remove from wok and set aside.
2. Add remaining 1 tablespoon of peanut oil to wok then add capsicum, courgette and red chili pepper. Toss gently and cook for 1 minute.
3. Add stir-fry vegetables to wok and toss. Continue cooking until tender-crisp, around 5 minutes.
4. Pour teriyaki sauce onto stir-fried veges and toss to coat. Cooking for an additional 1 minute.
5. Add noodles to boiling water and cook according to package instructions. Drain, then add cooked noodles to wok. Add cooked beef, then toss everything together until mixed thoroughly.
6. Divide between four bowls, add a soft-boiled egg to each bowl and top with spring onion. Serve immediately.

Nutrition info (per serve)

No nutrition information available for this recipe.

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2017

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