Ingredients:

·        250 g strips of inside beef round steaks

·        1 carrot

·        1/2 bell pepper

·        1 onion

·        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

Sauce:

·        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




Preparation:

Bake the cake according to the instructions on the packet. Set aside after cooking in cold water. Cook the edamame in boiling water for four minutes, then drain and set aside. Chop the garlic and ginger together. Peeled onion // carrot. Thinly slice the carrot diagonally, slice the peppers into strips, slice the zucchini diagonally, then cut the slices in half. Cut the onion into eighths and then separate the onion layers. Mix the ingredients for the sauce together. Heat the oil in a wok or saucepan over medium-high heat. Sauté the carrots and onions for 5-7 minutes, stirring frequently. Add the peppers and cook for another two to three minutes. Add beef strips, zucchini, edamame, garlic and ginger. Season. Cook, stirring frequently, for about five minutes or until the beef is tender. Remove the entire contents of the wok and pour the sauce into the empty wok. Cook the sauce for two to three minutes, then add the meat and vegetables. Drain the pasta well and place in the wok. Cook, stirring frequently, for about five minutes or until the pasta has absorbed the sauce. Serve hot.