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Packed with juicy beef, tender colourful veggies, and a killer teriyaki sauce, this beef teriyaki noodle stir fry will quickly become a regular dinner routine! Definitely a keeper!!
It is an easy meal that comes together in less than 30 minutes. It is perfect for those busy weeknights. A great way to sneak in some extra green.
The best thing about this is you can use any combination of meat and veggies to suit your taste or what you have on hand. It is the sauce that makes it!
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- 225 g Soba noodle - 225 g dry or 650 g cooked – noodle or Chinese noodles
For the sauce
- 1/4 cup Water
- 1 1/2 tbsp Corn starch
- 1/4 cup Soy sauce - low-sodium
- 1 tbsp Hoisin - or oyster sauce - optional
- 1 tbsp Teriyaki sauce - optional
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tsp Worcestershire sauce
- 1/4 cup Brown sugar - or Maple Syrup or honey.
- 2 tsp Ginger - fresh grated peeled or 1 tsp ginger powder
- ¼ tsp Chili garlic sauce - optional or more to taste - Sambal oelek or Sriracha or any hot red chili or Pinch chile flakes or white pepper
To finish the dish
- 2 tbsp Oil - sesame oil or any vegetable oil
- 1 Onion - thinly sliced
- 1 tbsp Garlic - minced
- 550 g Beef - top sirloin or sirloin or tenderloin or round or flank steak - sliced into thin strips
- 150 g Carrot - cut into sticks the thickness you like
- 500 g Spinach - washed
- 160 g Bok choy - optional - washed and chopped into bite-sized pieces, including the green
Seasonings (optional to taste)
- Black pepper - freshly grated
- Chives - or green onions
For garnish (optional to taste)
- Sesame Seeds - for crunch
- Green onions - or chives
Have all your ingredients prepped before you begin
- Assembling and preparing all the ingredients in advance is key when cooking Asian cuisine. Once you have all your components washed, peeled, chopped, trimmed, mixed, and sliced, you are ready to heat your pan and get cooking because dinner is now only moments away.
Wash and slice vegetables
- Prepare the bok choy by washing it thoroughly and chopping it into bite-sized pieces (including the green tops).
- Peel the carrots and line them up to cut them into slices.
- Peel and slice the onions.
- Place the prepared veggies into bowls and set them aside while preparing the sauce and beef.
- In a small bowl, mix water and cornstarch, then combine all sauce ingredients, whisking together. Set aside.
Slice the meat
- Slice the beef, across the grain, into thin slices for quick cooking. Diced meat will take a little longer to cook than slices. Set aside.
Cook the noodles
- Cook to al dente in boiling water according to your packaged instructions. Drain and set aside.
Finish the dish
- Heat oil in a wok or large skillet.
- Add the onions and garlic. Sauté over medium-high heat until bright and starting to soften.
- Add the meat, and continue to sauté until it is heated through.
- Add the carrots stirring frequently.
- Stir in the bok choy and continue to cook.
- Add the spinach.
- Stir fry all vegetables until tender.
- Add the drained noodles and sauté until heated through.
- Finally, add the sauce to the mixture in the wok, tossing to coat completely.
- Mix well to combine and continue to cook until the sauce has thickened.
- Taste the noodles and add the seasonings to suit your taste.
- Garnish to suit your taste with green onion (or chives), Parsley and or sesame seeds for crunch.
- Zucchini (green or yellow)
- Snap Peas
- Brussel sprouts
- Water chestnuts
- Bell peppers
- String Beans
- Bok Choy
- Chinese Broccoli
- Baby corns
- Yellow squash
- Green cabbage
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