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Photo of Teriyaki noodle beef stir-fry by WW

Teriyaki noodle beef stir-fry

Total Time
20 min
10 min
10 min
You only need minimal ingredients and 20 minutes to whip up this hearty beef and noodle stir-fry. To make it vegetarian, swap beef for tofu.


Lean beef sirloin steak, raw

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

Dried chilli flakes

½ tsp

Dried egg noodles

200 g

Fresh ginger

1 tbs, peeled, 3cm piece, finely grated

Green beans

300 g, cut into 4cm pieces

Teriyaki sauce

¼ cup(s), (60ml)

Oil spray

2 x 3 second spray(s)


  1. Place beef in a bowl. Lightly spray with oil and sprinkle with chilli. Season with salt and pepper and toss to combine. Set aside.
  2. Cook noodles following packet instructions. Drain and set aside.
  3. Meanwhile, lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry ginger for 30 seconds. Add beans and a splash of water. Stir-fry for about 3 minutes or until just tender. Remove from wok and set aside.
  4. Return wok to high heat. Stir-fry beef, in batches, for 1–2 minutes, until browned and tender. Return all the beef to wok with beans, noodles and teriyaki sauce. Stir-fry for 1–2 minutes until combined and hot. Serve.


COOK'S TIP: Stir-fries are great for using up any extra veggies in the fridge, such as capsicum, mushrooms and broccoli so add in whatever you have on hand. TO REFRIGERATE: Store individual portions of leftover stir–fry in reusable containers for up to 2 days. To reheat, stir-fry or microwave until hot, adding a splash of water to loosen noodles if needed.