Teriyaki beef with mushrooms


  • 350 g (12 oz) lean sirloin steak, thinly sliced across the grain
  • 2 tablespoons bottled teriyaki marinade
  • 2 tablespoons hoisin sauce
  • 2 tablespoons cornflour (cornstarch)
  • 1¼ cups (310 ml) salt–reduced chicken stock
  • 3 teaspoons vegetable oil
  • 4 spring onions (scallions), thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup (90 g) sliced shiitake mushrooms
  • 250 g (8 oz) sugar snap peas or snow peas (mangetout), trimmed
  • 2 large red capsicums (bell peppers), halved, seeded and sliced


  1. Put the steak in a bowl with the teriyaki marinade and refrigerate for at least 15 minutes, or up to 3 hours.
  2. In a separate bowl, combine the hoisin sauce, cornflour and ⅓ cup (80 ml) of the stock.
  3. Set aside.
  4. Heat 1 teaspoon of the vegetable oil in a wok or large non–stick frying pan over high heat.
  5. Add the spring onions and stir–fry for 1 minute.
  6. Remove to a large bowl.
  7. Add the steak and garlic to the wok and stir–fry for about 2 minutes, or until the steak is cooked to your liking.
  8. Transfer to the bowl.
  9. Heat another 1 teaspoon of the oil, then add the mushrooms to the wok and stir–fry for about 3 minutes, or until they begin to soften, then transfer to the bowl.
  10. Heat the remaining oil, add the sugar snap peas and capsicum and stir–fry for 1–2 minutes, or until they soften.
  11. Return the steak and all of the vegetables to the wok and stir in the remaining stock.
  12. Cover and cook over medium heat for 2–3 minutes, or until the ingredients are heated through and the vegetables are just tender.
  13. Whisk the hoisin sauce mixture, add to the wok and continue to stir–fry until the sauce boils, then cook for a further 1 minute.
  14. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes, plus at least 15 minutes marinating
Cooking: 15 minutes



Low Fat No Fat Asian Cooking

Click here for more cookbooks...

Never miss a deal again - sign up now!

Connect with us: