Search

Too tired to cook? Here's a recipe that will save your iftar!

Introducing an Asian-Mexican fusion dish: The Teriyaki Striploin and Noodle Tacos! It's fun, and it'll take you only 30 minutes to prepare and cook!





Ingredients

  • 2 tablespoons vegetable oil

  • 500g Striploin (Lembughini's striploin XXL) steak, cut into thin strips

  • 1 carrot, halved lengthways, thinly sliced diagonally

  • 1 red capsicum, deseeded, thinly sliced

  • 1 bunch broccolini, trimmed, halved lengthways, cut into thirds

  • 100g snow peas, trimmed, halved lengthways diagonally

  • 4 green onions, thinly sliced diagonally

  • 200g Passage to Asia Teriyaki Chicken Stir-fry Sauce

  • 450g pkt hokkien noodles, cooked, drained

  • Toasted sesame seeds, to serve

  • Extra thinly sliced green onions, to serve

  • Taco bread

Method

  1. Heat 2 teaspoons oil in a wok over a high heat. Cook steak in batches, for 2 minutes or until browned, adding more oil as required. Transfer to a bowl

  2. Add carrots and capsicum to wok and stir fry for 2 minutes. Add broccolini and snow peas and toss until combined. Add 2 tablespoons water and cook for 2 minutes or until vegetables are just softened. Return steak to wok with green onions and Passage to Asia Teriyaki Chicken Stir-fry Sauce. Stir until combined. Cook for 2 minutes or until heated through. Add noodles and toss to combine. Serve topped with sesame seeds and green onion

  3. Heat up your taco bread over a pan, and then add the mix over your taco bread. Its now ready for dinner!


4 views0 comments

Recent Posts

See All

Two months into the New Year, we now have new products in store. Who wouldn't want cheaper steak cuts options after spending (or overspending) during the end of the year sales & Chinese New Year sale?