Teriyaki Beef Stir Fry with Udon Noodles

Feeds 4
Prep Time 35 mins
Cooking Time 35 mins

One of the easiest dishes to create – our grassfed BVFD beef strips joined with Chef Jason Peppler’s marinade.

Dairy free, nut free.

Serves family of 4-5.


  • 1kg Brisbane Valley Farm Direct marinated beef strips
  • 1 kg red onion peeled and sliced
  • 2 lg carrots peeled and sliced into thin strips
  • 150g sugar snaps, stalks removed
  • 1 punnet shitake mushrooms stalks removed and cut in half
  • 4 leaves of Wombok sliced into 1cm thick strips
  • 1 red capsicum cut into 1cm strips
  • 3 cloves peeled garlic sliced
  • 1 small nob of ginger peeled and sliced
  • 1 tsp sesame oil
  • 2 tsp peanut/canola oil
  • 150ml Teriyaki sauce
  • 1 tspn cornflour or arrowroot
  • 3 packets of Udon noodles (fresh not dried)


In a heavy based saucepan or wok, sear the marinated beef strips for approx. 2 minutes over a high heat. Important: heat must be high to prevent strips from braising. Don’t try cook too many strips at the same time! Remove from pan and keep aside.
Place the udon noodles into a bowl and boil and jug of water to pour over and sit for approx. 4-5 minutes.
At the same time, heat a wok and add the oil and then the vegetables and sauté for approx. 4 minutes, then add the garlic and ginger and sauté for a further minute before adding the cooked beef strips.
Drain the noodles and add to wok and stir through.
Mix together the cornflour and Teriyaki sauce and add any remaining marinade from the beef strips.
Pour into the wok, turn off the heat and stir through. Serve with salt and pepper to taste and chilli flakes (optional).