20-minute stir-fry teriyaki ramen bowls
Reviewed by our expert panelServes: 4
Time to make: 20 mins
Ingredients
- 2 tablespoons peanut oil
- 400g rump steak, sliced into strips
- 1 red capsicum, sliced into thin strips
- 1 courgette, 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
Instructions
- 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.
- Add remaining 1 tablespoon of peanut oil to wok then add capsicum, courgette and red chili pepper. Toss gently and cook for 1 minute.
- Add stir-fry vegetables to wok and toss. Continue cooking until tender-crisp, around 5 minutes.
- Pour teriyaki sauce onto stir-fried veges and toss to coat. Cooking for an additional 1 minute.
- 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.
- 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.
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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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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