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  • 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

High Fibre Mix

A nutritious combination of shelled edamame beans, yellow and orange carrots.


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.

Rate and Review

5 Ratings Teriyaki Beef Stir Fry

Reviews (5)

charmaine's Review | Rating

yum love it

Jerome Pretorius's Rating
Jerome Pretorius's Rating
Erin Greally's Rating
christian's Review | Rating

Very tasty!