This was a very quick and easy dish to prepare, cook and eat. Love the freshness of the crisp vegetables and I have to admit that teriyaki would also be one of my favourtie sauces to use. I has a sweetness yet saltiness that I enjoy and it can be used with all meats.
Everyone enjoyed dinner, there was some left over which has beccome lunch for tomorrow so that was a good sign too.
Ginger and Teriyaki Beef Stir Fry
(recipe adapted from WW Eat & Enjoy cookbook)
ProPoints per serve: 10
500 grams lean beef strips
1 tablespoon finely grated fresh ginger
3/4 cup teriyaki sauce
200 gram Mr Changs Egg Noodles
1 onion, sliced
2 carrots, cut into matchsticks
2 tablespoons water
1 red capsicum, thinly sliced
1 bunch broccolini, cut into 4 cm lengths
200 grams baby corn, halved
200 grams snow peas, trimmed
3 green shallots, thinly sliced for garnish
Place beef, ginger and 1/4 cup of teriyaki sauce in a bowl. Turn to coat and allow to stand for 30 minutes.
Cook noodles as per packet instructions, drain and set aside.
Heat wok over high heat, spray with cooking spray. Stir fry beef in batches for 1 - 2 minutes or until browned. Transfer to a plate.
Reheat wok over high heat and respray with cooking spray. Add onion, carrots and water and stir fry for 1 - 2 minutes or until softened. Add the capsicum and corn and stir fry for a further 2 minutes. Add broccolini and snow peas. Stir fry for a further 2 to 3 minutes until vegetables are tender.
Return beef to wok with remaining teriyaki sauce and white parts of shallots. Stir fry for 2 minutes or until heated through.
Place noodles on serving tray, top with beef stir fry. Sprinkle with remaining shallots and serve.
(click here for a printable version of this recipe)
My other good news is that I am now the proud owner of Heston's DVD - How To Cook Like Heston. I actually won this from a competion which was run by Lorraine over at Not Quite Nigella.
Thank you Lorraine... as usual your blog posts are amazing and for anyone that hasn't been to the Not Quite Nigella website please do - your taste buds will thank you.