Beef Teriyaki

There are times were I spend a large amount of time perfecting recipes, and times were I just bang out an easy dish. My Beef Teriyaki recipe is a labour of love, as it took a month or so of testing to come to fruition.

Initially starting out as a Chicken recipe, I made the change as Chicken just wasn’t fitting for me in the flavour profile of this particular sauce.

I mean it should have worked, but when I added Beef into the mix, well thats were it became the real deal, and the recipe you see before you today.

You’ll never order it again once you’ve tried it.


For the Sauce

1tbsp Oil
1/4 Cup of Soy Sauce, low sodium
3tbsp Honey
1tsp Ginger
2 cloves of Garlic, chopped
1tbsp Corn Flour

For the Meal

400g Sliced Beef
1 Onion, chopped
100g of Greens, such as Kale & Spinach
2 Nests of Noodles


1 Serving (makes 2)

Calories: 736kcal
Carbs: 42g
Fat: 37g
Protein: 58g


1. Put all of the sauce ingredients into a bowl, and mix thoroughly.

2. Add the beef to the sauce and marinate for at least 1 hour, I usually do it for about 2 hours.

3. Get your Wok really hot, and then add al of the beef, but reserved the sauce.

4. Stir fry the beef for 3-4mins, until it begins to take on colour.

5. Add the onions, and fry for 2mins, then adding the greens to the mix.

6. Mix thoroughly, then add the rest of the sauce.

7. Let the sauce cook down for 15mins until it becomes really thick.

8. In the mean time, boil some noodles and then drain, before adding them to the wok with the rest of the ingredients.

Serve with a little sesame seed on top.

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