Such an easy ‘pleaser’ with the strong flavours of Teriyaki and the deep flavours of the Flap Steak. Match them with noodles, in this case the MMFK noodles with Ginger-Scallion Sauce and your trip to Asia (or heaven) is complete.
Teriyaki Flap Steak Strips with Noodles
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Teriyaki Flap Steak Strips with Noodles
Servings: 4 People
Ingredients
- 700g Flap Steak , 2 pieces about 350g each
- 1 tbsp Brown Sugar
- 1 Lime , zested and juiced
- 60ml tbsp Light Soy Sauce
- 60ml Teriyaki sauce
- 20ml Rice Vinegar
- 1 tbsp Sesame oil
- 40ml Peanut Oil , or any high temperature vegetable oil
- 2 tbsp Corn Starch , corn flour
- 4 cloves Garlic , émincé (halved lengthwise and then finely sliced)
- 2 inch fresh Ginger , peeled and julienned
- 250g fresh Snow peas , halved lengthwise
- 1 Red Chilli Pepper , seeded, at your heat discretion, and thinly sliced
- 1 medium Carrot , peeled and julienned into 2-inch sticks
- 1 red Bell Pepper , seeded and julienned into 2-inch sticks
- 2 fresh onions , white and green parts included, sliced in 5mm thickness
- 2 tsp White and Black Sesame seeds
- ½ tsp freshly ground Black Pepper
- MMFK noodles with Ginger-Scallion Sauce , (recipe in the noodles section of www.frixospersonalchefing.com )
Instructions
- We start by making the marinade where we add in a glass bowl the sugar, half the soy sauce, the lime zest and the black pepper. Whisk well and keep aside.
- Cut the flap steak against its grain into 3-4 mm thickness strips and add into the bowl with the marinade. Toss well to get coated and allow for the flavours to infuse into the meat for 30’.
- We make the sauce by taking another bowl and add the corn-starch, rice vinegar, teriyaki sauce, lime juice, sesame oil, and the remaining soy sauce. Whisk well and keep aside.
- Set a large wok pan or cast-iron skillet over high heat and let it heat up for 2 minutes until smoking. Add 15ml of the peanut oil and let this heat up for 1 minute. Add the strips of the flap steak, and stir-fry for 3 minutes and until lightly browned. Take off the heat and place the cooked strips of the flap steak and allow to rest in a plate, covered with foil, for 7-8 minutes.
- In the same wok or skillet add the remaining 25ml of the peanut oil. A minute later toss in the ginger chilli pepper and the garlic and stir-fry for 45’’. Toss in the carrots, bell peppers and snow peas and continue stir-frying for 1 more minute.
- Without delay add the strips of the flap steak (without its juices) and the sauce and stir-fry for just over a minute for the flavours to come together.
- Serve next to the noodles, sprinkle with sesame seeds and top with the fresh onions.
