This meal, adapted from Japanese recipes, brings Wagamama’s straight to your plate and home, and is much lower in fat.
- 200g lean beef steak, diced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 300g mangetout or sugar-snap peas
- 150g dry rice
- Sesame seeds to top (optional)
- Teriyaki sauce
Homemade teriyaki sauce:
- 2 tbsp cornstarch
- 60ml reduced-salt soy sauce
- 120ml water
- 60ml cold water
- 5 tsp brown sugar
- 1 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- Heat the rice with boiling water and bring to the boil, cover and simmer for 10-15 minutes.
- Meanwhile, heat olive oil in a wok and cook the onion on a medium heat for 2-3 minutes.
- Add the diced beef and increase the heat; cook for 2 minutes.
- Add the pepper and mange tout, cook for a further 4 minutes, until the vegetables are heated through.
- Add the teriyaki sauce and heat for a further minute.
- Serve with the rice and top with sesame seeds.
Method for homemade teriyaki sauce:
- Mix the soy sauce, 120ml of water, brown sugar, honey, garlic and ginger powder in a sauce pan, heat until simmering.
- Mix the cornstarch and 60ml of water, and add to the simmering soy sauce mix.
- Keep stirring until thick, add water or more cornstarch until desired thickness.
PLEASE NOTE: this recipe is high in salt and sugar due to the teriyaki sauce. It should be only eaten in moderation; and if wanting to reduce the sugar and salt, leave out the teriyaki sauce.
Beef – High in protein and low in fat, when the lean version is bought. It is also high in vitamin B3, B6 and B12 for energy release in respiration, and iron for protein and neurotransmitter synthesis and immune function.
This recipe also provides 3 of your 5-a-day, so supplying even more vitamins and minerals.