Teriyaki-Glazed Beef with Vegetable Noodles

Teriyaki-Glazed Beef with Vegetable Noodles

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 8, 2015.
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Teriyaki-glazed beef and vegetable noodles with a tasty noodle sauce

Ingredients

TERIYAKI-GLAZED BEEF

  • 450 g beef minute steaks, sliced into 1.5cm-thick strips (at room temperature)
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon finely grated ginger
  • 1 tablespoon oil (e.g. canola, sunflower)

NOODLE SAUCE

  • 2 teaspoons cornflour mixed with 3 tablespoons cold water
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

VEGETABLE NOODLES

  • 1 can baby corn
  • 200 g green beans
  • 2 carrots
  • 3 spring onions
  • 1 clove garlic
  • 350 g fresh noodles

Steps

  1. a full kettle to the boil.
  2. Pat beef dry with paper towels, season with salt and set aside (except oil). In a small bowl, mix all remaining teriyaki-glazed beef ingredients together. In another small bowl, mix all noodle sauce ingredients together. Set all aside.
  3. Prepare vegetables; drain and rinse baby corn; trim ends from beans and slice 4cm; grate carrots; finely slice spring onions; finely chop garlic; set all aside.
  4. Heat oil in a large fry-pan or wok (preferably non-stick) on high heat. Fry beef, in two batches, for about 2 minutes each batch until just browned. Do not overcook or beef will become tough. Set aside to rest on a plate. Turn off heat, add teriyaki glaze to pan, simmer and reduce slightly. Pour glaze over the resting beef, cover with foil and set aside.
  5. To cook vegetable noodles; wipe pan/wok clean with paper towels, add a drizzle of oil and return to medium to high heat. Cook corn, beans, carrots and spring onions for 2 minutes until almost tender. Add garlic and cook a further 1 minute until fragrant.
  6. Place noodles in a large, heat-proof, bowl and pour over boiling water to cover. Stir with a fork to separate noodles then drain immediately. Add noodles to pan with vegetables, along with noodle sauce and cook for a further 1 minute, tossing frequently until heated through and sauce has thickened slightly.
  7. Divide noodles between plates and top with glazed beef.

Nutritional Information

Energy 1764 kj
422 kcal
Protein 27.2g
Carbohydrate 32.2g
Fat 19.6g