Beef Teriyaki & Egg Noddles

SERVES: 3 – 4 (Main meal)


500g Beef strips e.g. thinly sliced rump
1 Red pepper sliced lengthwise
2 Celery sticks
75g Portobellino mushrooms
40ml Sunfoil sunflower cooking oil
5ml Crushed garlic
5ml Crushed ginger
5ml Chili flakes
250ml Canned water chestnuts, drain well and slice
80ml Teriyaki sauce mixed with 1/3tsp corn flour
250g Egg noodles



  1. Marinate beef strips with ginger and garlic.
  2. Heat wok on high then add Sunfoil cooking oil and stir fry beef in batches.
  3. Set aside.
  4. Reheat wok add 1tsp Sunfoil cooking oil and stir fry red peppers, mushrooms, celery and water chestnuts for 1-2 minutes.
  5. Return beef strips to pan. Stir in teriyaki and corn flour mixture. Continue to stir fry for another 1-2 minutes.
  6. Serve with egg noodles.

Egg Noodles

  1. Place egg noodles in 750ml boiling salted water.
  2. Boil egg noodles for 3-4 minutes.
  3. Drain noodles thoroughly.

Health Tip

A great combo of carbohydrates and protein. The vegetables, garlic, ginger and chili add antioxidants to help boost your immunity.


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