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Teriyaki beef stir fry with udon noodles

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

Dairy free, nut free.

Serves family of 4-5.

  • Prep

    35 mins

  • Cooking

    35 mins




  • 1kg Brisbane Valley Farm Direct teriyaki 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)


Step 1

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.

Step 2

Place the udon noodles into a bowl and boil and jug of water to pour over and sit for approx. 4-5 minutes.

Step 3

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.

Step 4

Drain the noodles and add to wok and stir through.

Step 5

Mix together the cornflour and Teriyaki sauce and add any remaining marinade from the beef strips.

Step 6

Pour into the wok, turn off the heat and stir through. Serve with salt and pepper to taste and chilli flakes (optional).