INGREDIENTS

Sauté:

250 g beef round inside steak strips
1 carrot
1/2 bell pepper
1 onion
1 small zucchini
1 cup shelled edamame
125 g Yet-Ca-Mein Asian noodles
30 mL finely chopped garlic
30 mL finely chopped fresh ginger roots
30 mL oil
salt and pepper

Sauce:

3/4 cups teriyaki sauce
1/4 cup soy sauce
15 mL maple syrup
15 mL rice vinegar
15 mL sriracha sauce or more to taste

PREPARATION

STEP 1

Bake the dough according to the instructions on the box. When cooked, set aside in cold water.

STEP 2

Cook the edamame in boiling water for four minutes, drain and set aside.

STEP 3

Chop garlic and ginger together.

STEP 4

Peel the onion and carrot. Cut the carrot into thin bevel slices, the pepper into strips, the zucchini into bevel slices and then cut the slices in half. Cut the onion into eight pieces and separate the onion layers.

STEP 5

Mix sauce ingredients together.

STEP 6

Preheat oil in a wok or large saucepan over medium-high heat.

STEP 7

Sauté carrot and onion, stirring very often, for five to seven minutes. Add pepper and continue cooking for two to three minutes. Add beef strips, zucchini, edamame, garlic and ginger. Season to taste. Cook, stirring often, for about 5 minutes or until beef is cooked.

STEP 8

Remove all contents from wok and pour sauce into empty wok. Boil the sauce for two to three minutes then return the meat and vegetables.

STEP 9

Drain pasta well and add to wok. Cook, stirring often, for about 5 minutes or until pasta has absorbed sauce.

STEP 10

Serve hot.

http://www.recettes.qc.ca/recettes/recette/saute-de-nouilles-au-boeuf-teriyaki-a-l-erable#cxrecs_s