Vegetable stir‑fry with beef, teriyaki sauce and egg noodles
A fresh vegetable stir‑fry featuring tender beef strips, broccoli, sugar snap peas, carrots, onions, garlic, and spinach tossed in a savory teriyaki‑hoisin glaze served over silky egg noodles. Enjoy this quick, wholesome dish from Spoonsparrow!
Ingredients
- 600 g beef fillet (pre‑cooked)
- 200 g Broccoli florets
- 150 g sugar snap peas
- 150 g Carrots
- 1 onion
- 1 Garlic clove
- 2 tbsp sesame oil
- 60 ml Beef stock
- 60 ml Teriyaki sauce
- 60 ml Hoisin sauce
- 250 g Egg noodles
- Salt
- 150 g fresh young spinach leaves
Instructions
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1.
Wash the beef, pat dry, trim and slice into thin strips. Clean the broccoli florets, blanch in boiling salted water for 2 minutes, then drain and shock in ice water to stop cooking. Blanch the sugar snap peas similarly for 2 minutes, drain, cool, and cut diagonally in half. Peel the carrots and julienne finely. Slice the onion and garlic into thin strips.
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2.
Heat a wok with sesame oil over high heat; sear the beef until browned, then remove. Add onion, garlic, broccoli, snap peas, and carrots to the wok, stir‑frying for 2–3 minutes. Return the beef, pour in beef stock, teriyaki sauce, and hoisin sauce, and simmer on medium heat for 5 minutes. Cook egg noodles al dente in boiling salted water. Drain spinach, rinse, dry, and add it with the cooked noodles to the wok. Toss everything together, season with salt, and serve hot in deep bowls.
