Beef Teriyaki Stir Fry

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

15 mins

Substitute the beef for salmon if you want to ring the changes - fry the salmon steak separately and place on the vegetables when serving. This tastes great with rice, as it soaks up all the delicious juices.


  • 2 tbsp vegetable oil
  • 500g steak (sirloin or rib-eye), sliced thinly
  • 50g cashew nuts
  • 1 tbsp sesame oil
  • 4 shiitake mushrooms, sliced
  • 1 tsp caster sugar
  • 1 tbsp light soy sauce
  • 1 sachet Blue Dragon Honey Teriyaki Stir Fry Sauce
  • 1 bag spinach leaves, washed and prepared


  1. Heat the vegetable oil in a wok and stir fry the steak for thirty seconds. Remove with a slotted spoon and place in a sieve to drain.
  2. In the remaining oil stir fry the cashew nuts for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside on kitchen paper.
  3. Add sesame oil and the mushrooms to the wok and stir fry for 2 minutes. Add the sugar, soy sauce and 2 tablespoons of water and and stir fry for 1 minute, until bubbling and hot.
  4. Pour the Blue Dragon Honey Teriyaki Stir Fry Sauce into the wok, and add the beef, spinach and cashew nuts (reserving a small number for garnish). Stir until warmed through and the spinach has wilted, and then arrange on a plate with steamed rice, and garnish with the last of the cashew nuts, roughly chopped.


Long-grain and basmati rice are great for grains that don't stick together. Basmati has a particularly fluffy texture when cooked properly. Allow 2½ fl oz (65 ml) of dry rice per person. Wash the rice until the cloudy white water runs clear. Each measurement of rice will need twice the amount of water. Combine the rice, water, a large knob of butter and 1/2 a teaspoon of salt per person, in a heavy based lidded pan or pot. Stir the ingredients together until the grain are coated in the melted butter. Add the measured boiling water. For stickier rice, add an extra half measure of water per person. Bring to the boil, stirring once only. Once it is boiling well, cover and reduce the heat to low simmer. Do not stir the rice from this point on. Simmer for 15 minutes. After this time, turn off the heat under the pot and leave it on the burner to steam for at least 10 minutes without lifting the lid.