Beef Teriyaki
Servings: 4
Ingredients
- 500 g beef - I use 2-3 thick rump or topside steaks
- 3 Tbs vegetable oil
- 1 clove garlic crushed
- 1 large onion halved and sliced
- 1 large red pepper sliced
- 4 medium zucchini courgettes sliced or cut into sticks
- 2 medium carrots cut into sticks
- 250 g mushrooms sliced (optional)
- 1/3 cup soy sauce
- 1 Tbs sugar
- ¼ cup dry sherry
- 450 g packet of fresh pre-cooked Chinese egg noodles (omit for a Low Carb meal)
Instructions
- If you have time you can freeze steak for an hour or so, to make it easier to slice thinly. Slice downwards into paper thin strips. Dry well on paper towels. Heat oil in wok or large frying pan.
- Add meat and garlic and stir fry for 1-2 minutes over high heat or until browned. Remove meat from pan, leaving the oil behind. Add onion and stir fry 2 minutes, then add remaining vegetables except mushrooms and stir fry for 5 minutes or until al dente. Add soy sauce mixed with sugar and sherry.
- Meanwhile cook noodles in boiling salted water according to packet instructions. Return meat to pan with mushrooms and stir fry for 2-3 minutes.
- Fold through drained noodles and stir fry for about a minute.
Notes
If using dried noodles you will need only 125g and they will take longer to cook. If liked you can always add a touch of fresh chilli and substitute other vegetables such as broccoli, green beans, cauliflower or asparagus.