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Photo of Ginger and teriaki beef stir-fry by WW

Ginger and teriaki beef stir-fry

Total Time
30 min
20 min
10 min
A fuss-free shopping list and super quick to prepare, this delicious Asian-inspired dish is so simple and delicious you’ll soon coin it as your best-ever stir-fry


Beef fillet (tenderloin), raw

360 g, (400g), fat trimmed, thinly sliced

Fresh ginger

1 tbs, grated

Teriyaki sauce

½ cup(s), (125ml)

Sunflower oil

1 tbs

Red onion

1 medium, cut into wedges

Red capsicum

1 medium, thinly sliced

Baby corn

115 g, halved


1 large, cut into matchsticks


175 g, trimmed, cut into long florets

Sugar snap peas

150 g, trimmed

Snow peas

150 g, trimmed

Green shallot(s)

3 individual, cut into 4cm lenghts


  1. Place beef, ginger and half the teriyaki sauce in a shallow glass or ceramic dish. Turn to coat.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry beef, in batches, for 1–2 minutes or until browned. Transfer to a plate
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion, capsicum, corn and carrot and stir-fry for 1–2 minutes or until softened. Add broccolini, sugar snap peas, snow peas and 2 tablespoons water. Stir-fry for 2–3 minutes or until vegetables are tender.
  4. Return beef to wok with remaining teriyaki sauce and shallots. Stir-fry for 2 minutes or until heated through. Serve sprinkled with extra shallots.


SERVING SUGGESTION: ½ cup (85g) steamed long-grain rice.