Teriyaki Steak with mangetout and ginger


2 tender steaks
1 thumb of ginger
4 garlic cloves
4 tbsp sweet soya sauce
1 tbsp honey
2 tsp sesame seeds
250 grams of mangetout
150 grams noodles
2 shallots and sunflower oil (or fried onions)

This wok dish is full of flavour with its crunchy mangetout and Asian sauce. All the flavours come together on the plate.


  • 1
    Remove the steaks from the packaging and place them on a plate to allow them to come to room temperature.
  • 2
    Prepare the teriyaki sauce. Peel the ginger and cut into pieces. Clean and finely chop the garlic. Fry the ginger and garlic in a little oil in a saucepan. Then add the soya sauce, honey and sesame seeds. Leave the sauce to simmer on a low heat.
  • 3
    Deep-fry the onions. Heat up some sunflower oil. Clean the shallots and cut into thin equal rings. Separate the rings and dust with a little flour (optional). Deep-fry the rings until golden brown and crispy. Make sure they do not fry too quickly or too slowly. Remove from the oil with a slotted spoon and leave to drain on a piece of kitchen paper.
  • 4
    Prepare the noodles according to the instructions on the packet. Drain the noodles and leave to dry. Check the mangetout.
  • 5
    You have two options for preparing this dish. Option 1: Cut the steak into strips and wok with the mangetout in a large wok, then add the noodles and teriyaki sauce. Option 2: Fry the steaks whole in the wok in a drizzle of oil and/or butter. When the steaks are just right, remove them from the pan and wok the mangetout for a few more minutes on a high heat.
  • 6
    All the flavours come together on the plate. Garnish with the fried onions and some fresh herbs, if desired.
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