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Photo of Teriyaki beef and ramen noodle stir-fry by WW

Teriyaki beef and ramen noodle stir-fry

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
The secret to this dish is to slice the beef thinly and cook it very quickly so it stays tender.


Canola oil

1 tbs, or sunflower oil

Fresh ramen noodles

600 g, (4 x 150g packets)

Lean beef rump steak

400 g, (buy 500g), fat trimmed, thinly sliced

Teriyaki sauce

½ cup(s), (125ml)

Red capsicum

1 large, thinly sliced


1 bunch(es), cut into 5cm lengths

Green shallot(s)

4 individual, thinly sliced diagonally


  1. Prepare noodles following packet instructions or until just tender. Cover to keep warm.
  2. Meanwhile, combine beef and 2 tablespoons marinade in a medium bowl. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the beef for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining beef, in 2 batches, adding 1 teaspoon oil for each batch.
  3. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry capsicum, asparagus and three-quarters of the shallots for 3 minutes or until just tender.
  4. Add beef and remaining marinade and stir-fry 2 minutes or until heated through. Serve noodles topped with beef stir-fry and remaining shallots


SERVING SUGGESTION: Steamed broccolini.You can use lean Scotch fillet, topside or stir-fry strips instead of rump steak.