The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tangy teriyaki steak & broccoli stir-fry
This’ll cause a stir at the dinner table! Juicy strips of steak, crunchy pak choi, broccoli, red pepper and spring onions, sizzled together and stirred through filling brown rice. The star of the show is the deeply savoury teriyaki sauce, which transforms a simple stir-fry into something sensational.
SWK: Source of fibre
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 2 garlic clove
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 bavette steaks
- 280g brown rice (100% Brown Rice)
- 2 pak choi
- 1 head of broccoli
- 1 chilli
- 4cm fresh ginger
- 8 spring onion
- 2 pepper
Nutritional Information
Calories: 538
Protein: 42g
Carbs: 72g
Fat: 9.2g
Ingredients
- 140g brown rice (100% Brown Rice)
- 2 bavette steaks
- 4 spring onion
- 1 head of broccoli
- 1 pepper
- 1 pak choi
- 1 garlic clove
- 4cm fresh ginger
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
Nutritional Information
Calories: 575
Protein: 45g
Carbs: 79g
Fat: 9.7g
Tangy teriyaki steak & broccoli stir-fry
This’ll cause a stir at the dinner table! Juicy strips of steak, crunchy pak choi, broccoli, red pepper and spring onions, sizzled together and stirred through filling brown rice. The star of the show is the deeply savoury teriyaki sauce, which transforms a simple stir-fry into something sensational.
Cook time:
35 mins
Cuisine:
Japanese
Food group:
Beef
Allergens: Soya, Wheat
Cooking Instructions
Get the rice going
- Cook the rice in boiling water for 25-30 mins, then drain.
Make your teriyaki sauce
- Meanwhile, peel and crush the garlic, and finely grate the ginger. Finely dice half the chilli (deseed for less heat) and shred the rest. Set the shredded chilli aside.
- In a small bowl, combine the garlic, ginger, diced chilli (to taste), tamari and oyster sauce.
Sizzle the steak
- On a separate board, trim any visible fat from the steaks then chop into bite-size chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steak for 4-5 mins.
- Pour in half the teriyaki sauce and cook for 2-3 mins, turning the steak chunks until browned all over. Remove from the heat and transfer to a mixing bowl.
Prep & fry the veg
- Slice the spring onions into 2cm pieces. Cut the broccoli into florets, and deseed the peppers and dice into 2cm squares. Trim the pak choi and cut into bite-size pieces.
- Return the frying pan to a high heat and tip in the spring onions, broccoli and peppers. Fry for 3-4 mins, adding a little water if anything starts to catch.
- Add the pak choi and cook for 2-3 mins, then pour in the remaining teriyaki sauce along with 100ml water (125ml for 4 portions). Return the steak and any juices to the pan and cook for 2-3 mins, stirring, until the veg is cooked.
Plate up
- Stir the rice through the steak and veg, scatter over the shredded chilli (to taste) and serve.