Tag Archives: Beef Teriyaki

The Frugal Kitchen: Hashed Beef Teriyaki with Noodles

beef teriyaki finalIt’s needless to say that I’ve been in something of a clearing out mood of late, not least in the kitchen!  Last week, I had some beef left over and, rather than going with the usual casserole, I thought I’d try something with a little more bite to it – whilst using up some of the egg noodles I’d had lying around the cupboards for weeks!

The result?  This rather hashed-together, throw-in-anything-you-like Beef Teriyaki!  Made with some of the obscure spices and vinegars that are forever stocked in my frugal cupboards, I literally spent nothing on this meal and it was DELICIOUS!  I thought I’d pop the recipe up on here BUT, if you don’t have quite the right ingredients then fear not – using basic soy sauces will give you a rich, sticky taste and the cornflour is a must for the right texture!  My measurements are pretty loose on this one, I just went with my tastebuds and added a little where I thought necessary – so I hope it works as well for you as it did for me!  I think the dish would work well with pork and am tempted to try a sweet vegetable version too!  I do hope you enjoy if you give this a go – it’s quick, makes work of those obscure ingredients we all have AND it tastes delicious!

beef ingredientsIngredients (To Serve 2)

200-300g lean braising steak

2 clusters of medium dried egg noodles

1 clove garlic

2 tbsps cornflour

21/2 cups water

2 tsps dark soy sauce

2 tbsp demerara sugar

1tsp granulated white sugar

1/2 tsp crushed chillies

1/2 tsp Chinese Five Spice

1/2 tsp crushed ginger

S&P to taste

dash of red wine vinegar

Method

teriyaki sauce 1In a saucepan with approx 2 cups of water, add all your sugar, spices, soy sauce, red wine vinegar, garlic, ginger and chillies and a bit of S&P and bring to a low boil – continue to heat until the sugar has dissolved, leaving a slightly thickened ‘syrup-like’ texture!

Whilst the sauce is cooking, fry your braising steak until browned and tender, and bring your noodles to the boil in a separate pan.  Remove and drain after 2 minutes (ish).

Once the sugar has dissolved in your sauce, add 1/2 cup (thereabouts) to your cornflour and mix until smooth.  Add this to your sauce and continue to stir until the sauce thickens – keep on a low heat whilst stirring and remove from heat immediately after thickening, to avoid congealing.  In your frying pan, add the sauce to the beef and toss over a low heat until the beef is covered – you’ll notice the beef getting really sticky, try not to over cook (if you value your teeth, anyway)!! beef teriyaki 2Place the cooked noodles into serving dishes and divide up your beef teriyaki – serve and ENJOY!

Stay Peachy x