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.