Honey Teriyaki Beef

Divider line blue

The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper



Total Time

20 mins

Buying gold is popular over the Chinese New Year. The golden taste of Honey Teriyaki is a lot easier to carry home. Bite into the excitement of the New Year tonight, and every night with tender strips of Thai beef, sautéed spinach and chopped cashews.


  • 2 tbsp vegetable oil
  • 500g steak (sirloin or rib-eye), sliced thinly
  • 0.11lb (50g) cashew nuts
  • 1 tbsp sesame oil
  • 4 mushrooms (sliced)
  • 1 tbsp light soy sauce
  • 3.5 fl. oz. (140ml) Blue Dragon Honey Teriyaki Stir Fry Sauce
  • 0.22lb (100g) spinach leaves (washed)


  1. Heat the vegetable oil in a wok and stir fry the steak for 30 seconds. Remove with a slotted spoon and place in a sieve to drain. 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. Add sesame oil and the mushrooms to the wok and stir fry for 2 minutes.
  2. Add the soy sauce and 2 tablespoons of water and stir fry for 1 minute, until bubbling and hot.
  3. Pour the Blue Dragon Honey Teriyaki Stir Fry Sauce into the wok, and add the beef, spinach and cashew nuts
  4. Stir until warmed through and the spinach has wilted, and then arrange on a plate with steamed rice noodles


To get a great crunch to your vegetables when stir frying, add 3-4 tablespoons of water to your wok while cooking.