Teriyaki Beef
GF, DF + RSF - serves 4
Ingredients:
600g rump steak
300g rice noodles
1 red capsicum sliced
2 carrots peeled and cut into matchsticks
1 large zucchini sliced
1 cup sliced mushrooms
Teriyaki Sauce:
1/4 cup tamari
1/4 cup water
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 garlic clove grated
1 tsp grated ginger
1 tbsp arrowroot powder/cornstarch
(Double if you like it extra saucy)
Method:
In a bowl add all your sauce ingredients and whisk.
Dice your beef and place in a bowl with 1/2 of the sauce, mix and set aside while you cut your vegetables.
Heat a frypan to medium heat with 1 tbsp olive oil and add your beef.
Cook until browned and set aside.
While this cooked fill and boil your kettle.
Turn down the heat to low-medium. Add in half of the remaining sauce and your vegetable.
Cook for around 5-8 minutes
While this cooked add your rice noodles to a bowl and pour over the boiled water, cover and let cook.
Add your beef back into the vegetable mixture and cook for a further few minutes.
When your noodles are soft, add to the pan with the last bit of the sauce. Mix well before serving.