Sunday, April 15, 2018

Teriyaki Beef Stirfry

Teriyaki Beef Stirfry
Serves 6
  • 500g beef strips (blade or rump)
  • 1 brown onion sliced into half moons
  • 375g mixed veg of choice (fresh or frozen)
  • 600g thin hokkien or rice shelf life noodles
  • 4 cloves garlic crushed
  • 1 teaspoon minced ginger
  • 1/4 cup salt reduced soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons water
  • 1 tablespoon cornstarch dissolved in water
  • Salt and pepper for seasoning
  • Sesame oil
  • 1 tablespoon sesame seeds
1. Heat 1 tablespoon of sesame oil in a wok and fry onion over medium high heat for a couple of minutes then add beef. Cook beef until browned then transfer to a bowl.
2. Add another tablespoon of oil and add the veg. Cook until soft. Transfer to bowl.
3. In a jug combine the soy, water, vinegar, ginger, brown sugar, garlic and cornstarch mixture. Add to wok and cook for a minute or two, until it bubbles, before adding back the beef and veg. Season with salt and pepper. Add the noodles and warm through. Sprinkle sesame seeds over the top before serving.

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