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Teriyaki Beef Stir Fry

Teriyaki Beef Stir Fry

Here's a stir-fry with crunch! Enjoy the contrasting textures of the toasted seeds with the shelled edamame beans all held together with a flavoursome teriyaki sauce.

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Preparation Time:
15 minutes
Cooking Time:
15 minutes


1 Tbsp Sesame seeds
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
500 g rump steak, cut into strips
1 red capsicum, deseeded and sliced
1 chilli, deseeded and sliced (optional)
2/3 x 700 g bag Wattie’s High Fibre Mix
210 g pouch Wattie’s Wok Creations Teriyaki Stir-Fry Sauce
coriander leaves, to decorate
Teriyaki Beef Stir Fry
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Teriyaki Beef Stir Fry


1. Heat a wok or large frying pan and stir-fry seeds until they begin to brown and pop. Remove from wok and set aside.

2. Heat a dash of oil in a wok or deep frying pan and stir-fry the beef strips untill browned. Add capsicum and continue to stir-fry for another 2 minutes before adding the chilli and Wattie’s High Fibre Mix. Cook for another 3 minutes.

3. Lastly, stir through Wattie’s Wok Creations Teriyaki Stir-Fry Sauce and cook until hot. Serve immediately on cooked rice or noodles and sprinkle with seeds and garnish with coriander if wished.

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