Beef, Mushroom and Leek Stir-Fry Rice Noodles

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Beef, Mushroom and Leek Stir-Fry Rice Noodles

A delicious beef noodle stir fry to that’s great for lunch or dinner. A perfect balance of beef, noodles, and vegetables.

  • 1  package of Annie Chun’s Maifun Rice Noodles
  • 1TBSP sesame oil
  • 2 TBSP peanut oil (or canola oil)
  • 3 cloves fresh garlic, crushed
  • 3/4 lb 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 TBSP Annie Chun’s Teriyaki Sauce
  • 1/2 cup Annie Chun’s Shiitake Soy Ginger Sauce
  1. Cook rice noodles as directed, drain well then toss with sesame oil and set aside.
  2. Preheat wok or stir-fry pan over high heat.
  3. Add peanut oil (or canola oil) and garlic, and cook just until fragrant.
  4. Add meat and cook for about 1-2 minutes.
  5. Then add leek, mushrooms and bell pepper and cook until vegetables are tender, about 3-4 minutes.
  6. Stir in Annie Chun’s Teriyaki Sauce and cooked noodles.  Mix thoroughly until heated through (about 1-2 minutes).
  7. Drizzle Annie Chun’s Shiitake Soy Ginger Sauce over noodle mixture (to taste).
Serves 2-3