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.
Serving size
Ingredients
Ingredients
- 240g Tenderstem broccoli
- 1 unwaxed lime
-
15ml hot honey
-
4 tsp ginger & garlic paste
- 2 pepper
-
2 tbsp white miso paste (Soya)
-
4 tbsp teriyaki sauce (Soya)
- 2 aubergine
-
1 tbsp chilli paste
- 600g beef strips
-
300g wide brown rice noodles
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 687Kcal |
| 469kJ | 2873kJ | |
| Fat | 3.9g | 24g |
| of which saturates | 1.5g | 9.1g |
| Carbohydrates | 13g | 77g |
| of which sugars | 3.1g | 19g |
| Protein | 6.9g | 42g |
| Salt | 0.3g | 1.8g |
| Fibre | 1.7g | 10g |
Sticky Teriyaki Beef with Brown Rice Noodles & Miso-glazed Aubergine
This recipe will go down a treat with the whole family. It stars tender British beef, sizzled in a sticky teriyaki sauce. Gooey aubergine, glazed with umami miso paste, and grilled alongside crunchy Tenderstem broccoli and sweet peppers. And wide brown rice noodles to soak up all the flavour. A family favourite that is big on flavour and low on effort.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Grill the aubergine
- Dice the aubergines into 1cm chunks. Add the aubergine to the large foil-lined tray, then toss with a pinch of salt. Grill for 8 mins
- Trim and halve the broccoli. Finely slice the peppers. Halve the lime. Add the honey and miso to the small bowl and mix to combine
- After 8 mins, move the aubergine to one side. Add the broccoli and pepper to the other side of the tray. Toss with a pinch of salt
- Grill for another 8-10 mins, until the veg is soft and golden
Fry the beef & cook the noodles
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the beef and cook for 3 mins, until sizzling. Season with salt and pepper
- Add the ginger & garlic paste and teriyaki sauce along with 100ml water. Bring to a boil then simmer for 8 mins, until the sauce coats the beef and it is cooked through
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Final bits
- When ready, squeeze the juice from half the lime through the beef then toss in the noodles, pepper and broccoli (make it kid friendly: let the kids choose which veg to toss in their noodles). Season to taste
- Drizzle the miso glaze over the aubergine and toss to combine
Finish & plate up
- Check your beef is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the teriyaki beef noodles into bowls, topped with the aubergine (or serve on the side for the kids)
- Drizzle the chilli paste over the aubergine (for those who'd like the heat) and garnish with the remaining lime, cut into wedges
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