teriyaki steak
RECIPE BY Martina Stanley Actress, FAIR CITY

I’m not a big meat-eater and cannot cook a steak to save my life, but this quick
and easy stir-fry is one of my favourites. Although fillet steak is expensive, the
flavour and texture make it well worth the money. Here I’ve served it with
noodles, but I also like it with rice or a slice of multi-seed brown bread – simply
delicious!

Preparation time: 10 mins + 1 hr marinating . Cooking time: 10 mins . Serves 4

what you need
350g (12oz) fillet steak, trimmed
2 tablespoons teriyaki sauce
1 tablespoon sunflower oil
1 teaspoon sesame oil
1 large shallot, finely minced
2 garlic cloves, finely minced
2 red peppers, seeded and
thinly sliced
100g (4oz) baby spinach leaves
egg or soba noodles, to serve (optional)

what you do
Cut the fillet steak into 1cm (½in) slices and then into thin strips. Place in a
shallow non-metallic dish and stir in the teriyaki sauce. Cover with clingfilm and
set aside for an hour to marinate – overnight in the fridge is fine too.
Heat a wok over a high heat until very hot and then add the sunflower oil and
sesame oil and swirl up the sides. Tip in the shallot and garlic and stir-fry for
20 seconds.

Add the red pepper and marinated steak and stir-fry for another 2-3 minutes
until just tender and lightly golden. Remove fromthe heat and fold in the spinach
so that the heat of the dish just wilts it down.
Serve at once in warmed Oriental-style bowls, with noodles if liked.

typical nutritional content – per portion
Energy Kcal (Calories) 406
Fat (g) 10.8
of which saturates (g) 3.2
Salt (g) 1.7
Sugars (g) 7.4