Teriyaki Beef with Wasabi Mayonnaise and Chilled Noodle Salad Recipe

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20 min


30 min

Nutrition per portion

Calories 290 kCal 15%
Fat 23g 33%
  -  Saturates 6g 30%


  • 1 x 600g (1lb 5oz) piece sirloin, ribeye or rump of beef
  • 3tbsp teriyaki marinade (we used Wagamama)
  • For the noodle salad:
  • 4tbsp rice vinegar
  • 2tbsp soy sauce
  • 1tsp caster sugar
  • 200g (7oz) cooked fresh egg noodles
  • For the wasabi mayonnaise:
  • 1 ripe avocado, peeled, stone removed
  • 3tbsp good-quality mayonnaise
  • 1tsp soy sauce
  • 2tsp wasabi, or more if desired


  • Place the beef in a dish, spoon over the teriyaki marinade, cover and marinade for at least three hours, or overnight. Mix together the rice vinegar, soy sauce and sugar; stir until the sugar has dissolved. Place the noodles in a bowl, pour over the dressing, cover and chill.

  • Scoop the avocado flesh into a food processor. Purée until smooth, add the mayonnaise, soy sauce and wasabi and blend. Add more wasabi if you want it hotter. Place in a dish and press clingfilm on to the surface.

  • Bring the beef to room temperature. Cook on a hot barbecue for 10 minutes on each side for medium rare or a further 5 minutes on each side if you prefer. Allow the beef to rest for 10 minutes, slice thinly and serve with the noodles and wasabi mayonnaise.

Top Tip

We’ve given you a choice of cuts for this recipe but it’s worth remembering that when cooking meat on the barbecue, look for cuts that have a little fat around them, as this helps to keep the meat moist while it’s cooking. If you feel more confident cooking individual steaks then reduce the cooking time. For a 180 to 200g (6 to 7oz) steak, allow 3 to 4 minutes each side for medium-rare, 5 to 6 minutes each side for medium and up to 8 minutes each side for well done. Always allow meat to rest for a few minutes after cooking, for it to relax.

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