250 g strips of inside beef round steaks
1/2 bell pepper
1 small zucchini
1 cup shelled edamame
125 g Yet-Ca-Mein Asian noodles
30 mL finely chopped garlic
30 mL finely chopped fresh ginger roots
30 mL oil
salt and pepper
3/4 cups teriyaki sauce
1/4 cup soy sauce
15 mL maple syrup
15 mL rice vinegar
15 mL sriracha sauce or more to taste
Prepare the mixture as per the directions on the crate. At the point when cooked, put away in cool water.
Cook the edamame in bubbling water for four minutes then, at that point, channel and put away.
Slash the garlic and ginger together.
Stripped onion//carrot. Cut the carrot into flimsy angle cuts, the pepper into strips, the zucchini into slope cuts and afterward cut the cuts down the middle. Cut the onion into eighths then separate the onion layers.
Blend the elements for the sauce together.
Preheat oil in a wok or pot on medium-high intensity.
Sauté the carrot and onion and blending frequently for five to seven minutes. Add the ringer pepper and keep cooking for a few minutes. Add the meat strips, zucchini, edamame, garlic and ginger. Season. Cook, mixing frequently, for around five minutes or until the meat is cooked through.
Eliminate all happy from the wok and empty the sauce into the vacant wok. Heat up the sauce for a few minutes then return the meat and vegetables.
Channel the pasta well and add to the wok. Cook, blending frequently, for around five minutes or until the pasta has consumed the sauce.