Teriyaki steak with pak choi & noodles

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner – ready in under half an hour

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 460
  • fat 17g
  • saturates 5g
  • carbs 33g
  • sugars 23g
  • fibre 6g
  • protein 41g
  • salt 3.3g


  • ½ tsp Chinese five-spice powder
  • 2 lean beef steak, 175g each
  • 1 tbsp sunflower oil
  • 2 pak choi, trimmed and quartered
  • 1 medium carrot, thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 150g pack straight-to-wok egg noodles
  • 3 tbsp teriyaki sauce


  1. Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.

  2. Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.

  3. Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

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