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.
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
- 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.
- 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.
- Mix the teriyaki marinade, soy sauce, cornflour and 4 tablespoons of water, then add to the frying pan and cook for 1 minute.
- 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.