Recipe for a quick beef, mushroom and pepper Teriyaki Stir-fry
1 nest egg noodles
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp sweet & sour sauce
1 tbsp teriyaki sauce
1/4 onion – peel & slice (½ cm)
125g beef strips – season with salt & pepper
1/4 bell pepper – deseed & slice (½ cm)
100g mushrooms – cut into quarters
20g peanuts – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Egg noodles: Place the noodles in a bowl, cover with boiling water and soak for 13-15 minutes until softened, but with a slight bite. Drain.
Sweet & sour sauce: Mix together the sesame oil, soy sauce, sweet and sour sauce and teriyaki sauce.
Beef & onion: Place a pan on high heat with a drizzle of olive oil. When hot add the seasoned beef strips. Sauté for 3-4 minutes until golden and cooked but still slightly pink inside. Set aside.
Stir-fry: Using the same pan on high heat, add the onion and sauté for 3 minutes. Then add the bell pepper and cook for 3 minutes before adding the mushrooms. Sauté for another 3-5 minutes until golden and cooked. If your pan is too small you may need to cook the vegetables in batches. Add the beef strips back into the pan, along with the sauce and the egg noodles and mix through. Season with salt and pepper.
Serve topped with chopped peanuts.
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