Teriyaki Steak and Vegetable Stir-fry

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Instructions

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1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. Slice the cabbage as thinly as possible. Peel the carrot. Slice the carrot and zucchini into matchsticks. (Alternatively, use a spiralizer!) Slice the sugar snap peas on the diagonal. Finely slice the spring onion.

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2 Mix sauce

Peel and mince the garlic into a small bowl or glass. Add the teriyaki sauce, hoisin sauce and soy sauce. Mix well and set aside.

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3 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 1-2 min on each side or until cooked to your liking. Transfer the steaks to a plate and season them with salt and pepper. Leave to rest for 5-10 min.

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4 Fry vegetables

Return the pan to a high heat with a second drizzle of oil. Add the cabbage and stir-fry for 2 min or until slightly softened. Add the carrotzucchinisugar snap peas and spring onion (reserve some for garnish) and stir-fry for 2 min further.

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5 Add sauce

Add the sauce to the stir-fry and give everything a good mix up. Thinly slice the rested steaks (trim any excess fat if necessary). Finally, add the steak slices along with its juices to the stir-fry.

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6 Serve

Divide the stir-fry among plates. Garnish with the sesame seeds and the remaining spring onion.

Tips for fussy eaters

Separate some of the stir-fry and reserve the sauce. Add a generous helping of cooked noodles, or serve over rice.

Pro tip

Love a low-carb stir-fry? It might be time to invest in a spiralizer!

At last, a stir-fry that's not spicy!

Cooking Time: 45 min

Cals 430 · Prot 53 · Carbs 30 · Fat 14

Dairy-Free

Ingredients

Number of people

Steak

Rump steak 400 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Stir-fry

White cabbage 300 Grams
Carrot 1 Piece
Small zucchini 2 Piece
Sugar snap peas 100 Grams
Spring onion 40 Grams
Vegetable oil 2 Tbsp
Sesame seeds 10 Grams

Sauce

Garlic cloves 2 Piece
Teriyaki sauce 40 ML
Hoisin sauce 20 Grams
Soy sauce 20 ML

At last, a stir-fry that's not spicy!

Cooking Time: 45 min

Cals 430 · Prot 53 · Carbs 30 · Fat 14

Dairy-Free

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. Slice the cabbage as thinly as possible. Peel the carrot. Slice the carrot and zucchini into matchsticks. (Alternatively, use a spiralizer!) Slice the sugar snap peas on the diagonal. Finely slice the spring onion.

photo

2 Mix sauce

Peel and mince the garlic into a small bowl or glass. Add the teriyaki sauce, hoisin sauce and soy sauce. Mix well and set aside.

photo

3 Fry steaks

Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 1-2 min on each side or until cooked to your liking. Transfer the steaks to a plate and season them with salt and pepper. Leave to rest for 5-10 min.

photo

4 Fry vegetables

Return the pan to a high heat with a second drizzle of oil. Add the cabbage and stir-fry for 2 min or until slightly softened. Add the carrotzucchinisugar snap peas and spring onion (reserve some for garnish) and stir-fry for 2 min further.

photo

5 Add sauce

Add the sauce to the stir-fry and give everything a good mix up. Thinly slice the rested steaks (trim any excess fat if necessary). Finally, add the steak slices along with its juices to the stir-fry.

photo

6 Serve

Divide the stir-fry among plates. Garnish with the sesame seeds and the remaining spring onion.

Tips for fussy eaters

Separate some of the stir-fry and reserve the sauce. Add a generous helping of cooked noodles, or serve over rice.

Pro tip

Love a low-carb stir-fry? It might be time to invest in a spiralizer!

Ingredients

Number of people

Steak

Rump steak 400 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

Stir-fry

White cabbage 300 Grams
Carrot 1 Piece
Small zucchini 2 Piece
Sugar snap peas 100 Grams
Spring onion 40 Grams
Vegetable oil 2 Tbsp
Sesame seeds 10 Grams

Sauce

Garlic cloves 2 Piece
Teriyaki sauce 40 ML
Hoisin sauce 20 Grams
Soy sauce 20 ML
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