Ingredients

Directions

1. With a vegetable peeler, peel a 1-inch (2.5 cm) strip of zest from lemon, avoiding the white pith; reserve remaining lemon for another use. Combine lemon zest, soy sauce, rice wine, granulated sugar, garlic, gingerroot and 3 tbsp (45 mL) water in a small saucepan. Bring to boil over high heat; reduce heat and boil gently, stirring occasionally, until mixture is reduced by half. Let cool. Discard garlic, ginger and lemon peel. 2. Combine cornstarch with 2 tbsp (30 mL) of the Teriyaki Sauce in a large bowl. Add beef and toss to coat; cover and refrigerate for at least 10 minutes or for up to 2 hours. 3. Cook noodles according to package directions; drain well and set aside. 4. Meanwhile, heat 1 tbsp (15 mL) oil in a large, deep nonstick skillet over medium-high heat. Add stir-fry strips with marinade, in batches, and cook for about 1 minute per side or until browned all over. Transfer to a clean bowl; cover to keep warm. 5. Clean pan, if necessary, and heat remaining oil over medium-high heat. Add onion, carrot, celery, red pepper, mushrooms and broccoli. Stir-fry for 3 to 4 minutes or until vegetables are almost tender. 6. Return beef and accumulated juices to pan; add remaining Teriyaki Sauce and boiling water. Bring to a boil. Reduce heat and simmer for 2 minutes. Add noodles and vegetables to pan and cook, tossing everything together, for 2 to 3 minutes or until noodles absorb juices but dish is still very moist. Toss with green onions.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Teriyaki-Style Stir-Fried Beef with Noodles

Hip

Teriyaki-Style Stir-Fried Beef with Noodles

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stir Fry Strips

Marinating Stir-Fry Strips

Inside Round Stir Fry

Halal Beef Stir Fry