I hope you are enjoying the spring weather and are able to get out in the fresh air this upcoming Memorial Day weekend. We're celebrating my husband's and son's birthday, so it's an exciting weekend for our family. It was so nice to see the sunshine this past weekend and we're hopeful for similar weather.
Here's my recipe for this Teriyaki Steak Stir-Fry:
Ingredients: 2 pounds fillet; one 9 ounce package dried Udon noodles; 1 red bell pepper; one white onion; 1 cup broccoli; 1/3 cup Teriyaki sauce; 1/4 cup soy sauce; 1 tsp. light brown sugar; 1/2 tsp. garlic powder; 1 tsp. turmeric; 3 tsp. sesame oil; 1 tablespoon olive oil
Directions: Slice fillets 1/4 inch thick. Cut each fillet into 1 inch X 2 inch strips. Rinse the veggies. Chop the broccoli. Thinly slice the onion and pepper, removing the seeds from the pepper. In a medium size mixing bowl, combine the Teriyaki sauce, soy sauce, brown sugar, garlic powder, turmeric, and sesame oil. In a medium skillet over medium high heat, heat the olive oil. Add the veggies and cook until tender. Place veggies in a heat safe bowl. Cover with foil and set aside. In a large skillet over medium high heat, cook the fillet until tender and no longer pink. Bring a large stockpot filled with water to a boil. Add the noodles. Cook for approximately 12 minutes, or until al dente. Drain the noodles. Drain the grease from the fillet. Add the noodles and vegetables to the pan with the cooked fillet. Pour the sauce over the contents in the pan. Serves approximately 6-8.