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:

  1. In a bowl add all your sauce ingredients and whisk.

  2. Dice your beef and place in a bowl with 1/2 of the sauce, mix and set aside while you cut your vegetables.

  3. Heat a frypan to medium heat with 1 tbsp olive oil and add your beef.

  4. Cook until browned and set aside.

  5. While this cooked fill and boil your kettle.

  6. Turn down the heat to low-medium. Add in half of the remaining sauce and your vegetable.

  7. Cook for around 5-8 minutes

  8. While this cooked add your rice noodles to a bowl and pour over the boiled water, cover and let cook.

  9. Add your beef back into the vegetable mixture and cook for a further few minutes.

  10. When your noodles are soft, add to the pan with the last bit of the sauce. Mix well before serving.