Japanese Teriyaki Beef Stir Fry
Japanese Teriyaki Beef Stir Fry
Amoy Teriyaki and Sesame Stir Fry Sauce is delicious as a marinade on grilled meats and fi sh however it can also be used in a stir fry. The sweet soy fl avours pair well with beef and crisp vegetables. The winning combination comes with the addition of chunky Amoy Udon noodles, which when added with the beef and vegetables, delivers a satisfying smooth, slippery texture. Quick and easy to cook, this dish makes for a great alternative to the boring stir-fry.
Cooking Information
Prep. time:
5
Cook time:
10
Serving Information
Serves:
2
Not Suitable for Vegetarians
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1 x 200g British rib-eye beef, excess fat trimmed off , sliced 1.5cm thick
1 tablespoon of Amoy Dark Soy Sauce
1 tablespoon of Amoy Reduced Salt Soy Sauce
1 tablespoon cornflour
1 tablespoon of rapeseed oil
2 cloves garlic, crushed, peeled, finely chopped
320 g mixed stir fry veg pack, (beansprouts, red cabbage, red onion, carrots), ready to cook
2 x 150g Amoy Udon Noodles
- Slice the beef and season with Amoy Dark Soy Sauce and dust with cornflour.
- Heat a large wok (or large sauté pan) over high heat. Add the rapeseed oil, and swirl it around to coat the wok (or pan). Add the garlic and stir-fry for a few seconds to release its aroma. Add in the beef and let it settle for about 10 seconds before you turn and toss the beef – (this is to get the edges browned).
- Add the mixed vegetables and stir-fry for 1 minue. Add in Amoy Teriyaki and Sesame Stir Fry Sauce and Amoy Udon Noodles and stir well until all the ingredients are coated lightly in the sauce. Season with 1 tablespoon of Amoy Reduced Salt Soy Sauce, and garnish with spring onions for a fresh bite. Divide into two servings and eat immediately.