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Photo of Teriyaki beef with sesame spinach by WW

Teriyaki beef with sesame spinach

Total Time
35 min
20 min
15 min
This Chinese-style recipe is so easy that you'll never want to order takeaway again!


Lean beef sirloin steak, raw

600 g, fat trimmed


2 clove(s), crushed

Teriyaki sauce


English spinach

2 bunch(es), trimmed

Sesame seeds

1 tbs, toasted

Sesame oil

2 tsp

Soy sauce

1 tbs

Vegetable stock

¼ cup(s), (60ml)

Sugar snap peas

200 g

Choy sum

1 bunch(es), trimmed, cut into 10cm lengths

Cooked white rice

350 g, (basmati), to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook steak for 3–4 minutes each side or until cooked to your liking. Add garlic and marinade to pan and bring to the boil. Transfer steak to a plate. Cover to keep warm. Rest steak for 5 minutes before slicing thickly. Reserve sauce in pan.
  2. Meanwhile, boil, steam or microwave spinach until wilted. Drain. Refresh under cold water. Drain, squeezing out excess water. Shape spinach into a 12cm-long sausage and cut into quarters. Sprinkle with sesame seeds.
  3. Whisk oil, soy sauce and stock in a small jug. Boil, steam or microwave sugar snap peas and choy sum until just tender. Drain. Place in a bowl and spoon over stock mixture.
  4. Divide rice, green vegetables and spinach among plates. Top with steak and drizzle with reserved sauce. Serve.