Annie Chun's Beef, Mushroom And Noodle Stir Fry
Annie Chun's Beef, Mushroom And Noodle Stir Fry
Recipe Courtesy of Annie Chun'sThe use of brown rice noodles, leeks, mushrooms, and thinly sliced flank steak makes this dish a low-fat dinner option that also delivers on taste. Soy, ginger, and sesame oil, are bold flavors that add complexity to the dish. About Annie Chun'sAnnie Chun’s, the pioneer of healthy and convenient Pan-Asian meals and snacks introduces its Beef Mushroom and Noodle Stir Fry that’s a perfect, better-for-you noodle recipe. The recipe includes Annie Chun’s Shiitake Soy Ginger Sauce.
Servings
2
Ingredients
- 1 pack maifun brown rice noodles
- 1 tablespoon sesame oil
- 2 tablespoon peanut oil
- 3 cloves fresh garlic, crushed
- 3/4 pound tenderloin, flank or sirloin steak, thinly sliced
- 1 whole leek, diagonally sliced
- 1 cup shiitake or button mushrooms, sliced
- 1 red bell pepper, seeded and thinly sliced
- 3 tablespoon teriyaki sauce
- 1/2 cup shiitake soy ginger sauce, such as annie chun's
Directions
- Cook rice noodles as directed, drain well then toss with sesame oil and set aside
- Preheat wok or stir fry pan over high heat
- Add peanut oil (or canola oil) and garlic, and cook just until fragrant
- Add meat and cook for about 1-2 minutes
- Then add leek, mushrooms and bell pepper and cook until vegetables are tender, about 3-4 minutes
- Stir in teriyaki sauce and cooked noodles. Mix thoroughly until heated through (about 1-2 minutes)
- Drizzle Annie Chun’s Shiitake Soy Ginger Sauce over noodle mixture