Ingredients: |
Ingredients: 1 lb (500 g) Beef Flank Steak, partially frozen
0.33 cup (75 mL) Teriyaki Sauce, divided (recipe follows or use ready-made)
0.50 lb (250 g) whole wheat spaghetti or soba noodles
2 tablespoos (25 mL) vegetable oil, divided
1 EACH onion, carrot and celery stalk thinly sliced
1 sweet red pepper, seeded and thinly sliced
3 mushrooms, stemmed and sliced
375 mL broccoli florets
0.67 cup (150 mL) boiling water
4 green onions, sliced on diagonal
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Directions: |
Directions: Slice flank steak as thinly as possible on diagonal against the grain. Cut each slice into thirds crosswise. Marinate in 2 tbsp (25 mL) Teriyaki Sauce for about 10 minutes or up to a few hours in refrigerator.
Bring large pot of water to a boil. Add noodles and cook until tender.
Meanwhile heat 1 tbsp (15 mL) oil in large deep nonstick skillet or wok on medium-high heat. Add steak and cook for about 2 minutes or until meat loses its raw appearance. Remove from pan, set aside.
Clean pan, if necessary, and heat remaining oil. Add onion, carrot, celery, red pepper, mushrooms and broccoli. Stir-fry for 3 to 4 minutes or until vegetables are bright and almost tender.
Return steak to pan. Add remaining Teriyaki Sauce and boiling water, bring to a boil. Reduce heat and simmer for 2 minutes.
Drain noodles well, add to pan and cook for a few minutes, tossing everything together, until noodles absorb juices but dish is still very moist. Toss with green onions. |
This recipe for Teriyaki Noodles with Beef is from