Beef and Ginger Stir-Fry

Ingredients

• 500 g Beef chuck steak
• 40 g Ginger (1 piece)
• 2 cloves garlic
• 4 tbsp Teriyaki sauce
• 2 tbsp Cornstarch
• 250 g Sugar snap peas
• 2 red bell peppers
• 3 tbsp Sesame oil
• 250 ml Beef broth
• 250 g Udon noodles (or other Asian noodles)
• 1 tbsp Lemon Juice
• Salt
• Pepper

Instructions

1. 1.

   Rinse the beef, pat dry and cut into thin strips. Peel and chop the ginger and garlic. Mix 3 tbsp teriyaki sauce, cornstarch and half of the ginger and garlic. Marinate the meat in it for 10 minutes.

2. 2.

   Meanwhile, clean and wash the sugar snap peas. Halve, deseed, wash and cut the bell peppers into strips.

3. 3.

   Heat oil in a large pan. Brown the meat over high heat for 3 minutes. Remove from the pan and set aside.

4. 4.

   Add the vegetables with the remaining ginger and garlic to the fat and sauté for 4 minutes over medium heat. Deglaze with the remaining teriyaki sauce. Add the sugar snap peas and broth and cook for 4-5 minutes over medium heat.

5. 5.

   While the vegetables are cooking, cook the noodles al dente in plenty of boiling salted water according to package instructions. Drain well.

6. 6.

   Add the meat to the vegetables, warm it through for 2 minutes over medium heat and season everything with lemon juice, salt and pepper.