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!


  • 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


  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!

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