Discover the perfect harmony of flavors with our Teriyaki Steak with Pak Choi & Noodles. This delicious recipe for two combines tender, spice-rubbed beef steak with a vibrant mix of pak choi, carrots, and red peppers, all stir-fried to perfection and coated in a rich teriyaki sauce. Served atop gluten-free noodles and garnished with fresh green onions, this dish offers a delightful blend of savory and fresh notes. Easy to prepare and incredibly satisfying, it’s an ideal choice for a special dinner at home. Let’s get started on this culinary delight!
Recipe
Serves 2
½ tsp. Chinese five-spice powder
sea salt, to taste
black pepper, to taste
7 oz. lean beef steak (e.g. top sirloin)
1 tbsp. olive oil
2 pak choi, trimmed & quartered
1 medium carrot, thinly sliced
1 red pepper, deseeded & thinly sliced
5.3 oz. gluten free noodles
3 tbsp. teriyaki sauce
2 green onions, sliced, for garnish
How to Prepare
Mix the five-spice with ½ teaspoon of sea salt and ½ teaspoon of black pepper, and rub the mixture into the steaks.
Cook the noodles according to package instructions. Set aside.
Heat 1 teaspoon of olive oil in a large, non-stick skillet over medium-high heat. Sauté the steaks for 4-5 minutes on each side, or until cooked to your liking. Transfer the steaks to a warmed plate, cover loosely with foil, and set aside to rest.
Using the same skillet, add the remaining olive oil and stir-fry the pak choi, carrot and red pepper for 3 minutes. Then add the noodles and continue to stir-fry for an additional 2 minutes.
Pour in the teriyaki sauce and simmer for a few seconds until warmed through.
To serve, divide the vegetable and noodle mixture between 2 plates or bowls. Slice the steak thickly and place on top of the noodles and vegetables. Garnish with sliced green onions.
