Inauthentic Teriyaki Beef Noodles

Serves 2

Been increasingly getting into Japanese tucka of late. I had, from Marks and Sparks a Teriyaki Beef wrap thingy when at Conference in Bournemouth last week and it inspired me to have a go at making a Teriyaki dish myself.

Teriyaki Beef

Sauce

1 ½ Inch grated ginger.
2 big cloves of garlic crushed or chopped.
3 dried bird eye chillies finely chopped (i’ll use 4 next time)
4 Tbsp Dark Soy
2 Tbsp Light Soy
2 Tbsp Mirin
2 Tbsp Honey
1 Tbps Sesame Oil
Zest and Juice of one lime
Handful of fresh coriander finely chopped.

1 Lean Steak cut into small thin strips
1 Pak Choi
1 Red Pepper
4 Spring onions sliced diagonally
200g dried rice noodles
Coriander to serve

Put it all the sauce ingredients in a non stick pan and cook on a low-medium heat until reduced to a nice thick goey substance. Keep on a low heat.

Cut the red peppers into short thin strips and briefly stir fry and put aside. Similarly half the pak choi leaves (thirds for the larger leavers) straight down the middle and also quickly fry till the green bit is just starting to wilt and put aside.

Cook the noodles (rice noodles cook pretty quickly) and plate up the noodles, red peppers, pak choi and spring onion.

Now heat up the Teriyaki sauce until it is hot, add the beef strips and stir quickly until all covered. I like beef pretty rare so for me this is a 20 second jobbie then the beef is put on top of the noodles and veg. If you are a god forsaken philistine who like to ruin beef by over cooking then knock yourself out and cook it for longer. However it won’t taste as nice that is a stone cold fact! Garnish with a little chopped coriander and viola!

Hope you enjoy as much as I did. Personally next time I will put another Bird Eye chilli in as i’d have like the dish to be a little bit more fierce.