Teriyaki Steak and Vegetable Stir-fry
Instructions
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. Using a spiralizer, slice the carrot and zucchini into "noodles". Alternatively, slice them into matchsticks with a knife. Slice the sugar snap peas on the diagonal. Finely slice the spring onion.
2 Mix sauce
Peel and crush the garlic into a small bowl or glass. Add the teriyaki sauce, hoisin sauce, soy sauce and garlic powder. Mix well and set aside.
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.
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 carrot, zucchini, sugar snap peas and spring onion (reserve some for garnish) and stir-fry for 2 min further.
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.
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 439 · Prot 41 · Carbs 35 · Fat 21
Dairy-Free
Ingredients
Steak
Stir-fry
Sauce
At last, a stir-fry that's not spicy!
Cooking Time: 45 min
Cals 439 · Prot 41 · Carbs 35 · Fat 21
Dairy-Free
Instructions
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. Using a spiralizer, slice the carrot and zucchini into "noodles". Alternatively, slice them into matchsticks with a knife. Slice the sugar snap peas on the diagonal. Finely slice the spring onion.
2 Mix sauce
Peel and crush the garlic into a small bowl or glass. Add the teriyaki sauce, hoisin sauce, soy sauce and garlic powder. Mix well and set aside.
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.
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 carrot, zucchini, sugar snap peas and spring onion (reserve some for garnish) and stir-fry for 2 min further.
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.
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
Steak
Stir-fry
Sauce
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