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Teriyaki Beef Udon July 13, 2010

Filed under: Healthy Eating,Meat,Noodles,Weight Watchers Recipes — delishuss @ 11:15 am
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This recipe is from Weight Watcher’s Fabulous and Filling Cookbook.  I’m not a fan of mushrooms so I substituted them with peppers. I also added some Soy Sauce for increased flavour. To make a vegetarian version you could add tofu and bulk it up with some baby sweetcorn and mushrooms.

My marinade for stir fries has always been quite runny and I have never been able to achieve the consistency of a proper Japenese/Chinese restaurant sauce. Well it seems the answer is corn-flour, I always thought it was MSG.

The recipe itself is very good and very quick to make. Hope you enjoy.

Serves 1

Takes 15 minutes

6 points value per serving


Low fat cooking spray

125g (4 ½ oz) lean rump steak, trimmed of all fat

½ red onion, sliced

50g (2 ¾ oz) sugar snap peas, halved lengthways

75g (2 ¾ oz) mushrooms, sliced

2 tablespoons teriyaki marinade

¼ red pepper, sliced

¼ yellow pepper, sliced

1 teaspoon cornflour

1 tablespoon soy sauce

150g pack pre-cooked udon noodles


  1. Heat a non-stick frying pan until hot and spray with the cooking spray. Fry the steak for 2 ½-3 minutes on each side over a high heat, then transfer to a warm plate and leave to rest.
  2. Add the onion to the pan and fry for 1 minute then add the sugar snap peas, peppers and mushrooms plus 1 teaspoon of water. Stir fry for 2 minutes.
  3. Mix the teriyaki marinade, soy sauce, cornflour and 4 tablespoons of water, then add to the frying pan and cook for 1 minute.
  4. Mix the udon noodles into the sauce and vegetables. Cook for 1-2 minutes until cooked through. Slice the steak thinly and serve on top of the noodles.

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