Here are the following ingredients:
- 1 lemon
- 3 tbsp (45 mL) EACH soy sauce, rice wine or sherry and granulated sugar
- 1 clove garlic, peeled and smashed
- 1-inch (2.5 cm) piece gingerroot, peeled and smashed
- 1 tbsp (15 mL) cornstarch
- 1 lb (500 g) Beef Inside Round Marinating Stir-fry Strips
- 8 oz (250 g) fresh Asian-style noodles (or 4 oz/125 g dried), such as soba
- 2 tbsp (30 mL) vegetable oil, divided
- 1 EACH onion, carrot and celery stalk, thinly sliced
- 1 sweet red pepper, seeded and thinly sliced
- 3 shiitake or cremini mushrooms, stemmed, caps sliced
- 1½ cups (375 mL) broccoli florets
- ⅔ cup (150 mL) boiling water
- 4 green onions, sliced on diagonal
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- 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.
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.
Cook noodles according to package directions; drain well and set aside.
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.
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.
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.
To save prep time, you can substitute ⅓ cup (75 mL) store-bought teriyaki sauce for the homemade in this recipe.