Hidden Valley

Beef Teriyaki

Hidden Valley


500g lean beef strips - prepared from rump, sirloin, rib eye (scotch fillet), blade, fillet or round steak.
1 tbspn virgin olive oil
1 tspn crushed garlic
1 tspn chopped ginger
1 red capsicum, sliced
2 sticks celery, sliced
50g mushrooms, sliced
230g can sliced water chestnuts, drained
½ cup teriyaki sauce
1 tbspn HIDDEN VALLEY HERB parsley chopped
1 tbspn HIDDEN VALLEY HERB garlic chives, chopped



Mix beef strips with half oil, garlic and ginger. Heat wok (or frypan) on high. Stir-fry strips in small batches for 1 -2 minutes. Remove when cooked and allow wok to reheat before stir-frying next batch. Heat remaining oil in wok. Stir-fry capsicum, mushrooms, celery and water chestnuts for 1- 2 minutes, add herbs. Return stir-fried beef strips. Stir in teriyaki sauce.


Toss to heat through, about 1 - 2 minutes. Serve with or toss through fresh wok noodles.


{serves 4}


Hidden Valley