RECIPE: Beef Teriyaki Stir-fry

I made this pretty quick stir fry just to see if I liked the Teriyaki sauce. I'm a little picky. I loved it and so did everyone else! 

Prep Time: 10-20 minutes
Cook Time: 15-20 minutes
Servings 8

2 bottle of Gluten free La Choy Teriyaki sauce. 
1 box Annie Chuns  Maifun Rice Noodles
2 Large Vidalia Onions cut in quarters. 
1 Tsp Minced Garlic or 1 Cloves garlic crushed
2 Packages of MamaMia Peppers  (Produce section expensive but worth the money.) cut in eighths
2 lbs Stir Fry Beef or Beef Strips 
1 1/4 cups carrots angled sliced (Optional)
1 Tablespoon Olive Oil
1 Tablespoon Sea Salt or what ever salt you prefer
2 Teaspoons Black Pepper. 
1/8 cup water

I did not use a Wok because I don't have one. Feel free to use yours.

1. Heat Olive Oil on medium-high heat (it doesn't need to start popping). Add Garlic and Beef. Stir in salt and pepper. 
2. Cook meat thoroughly Only stir once. (8 minutes or so) Should be brown.
3. Add carrots and water. Cover for 2 minutes. Remove lid, Stir. 
4. In a large saucepan on high heat boil water as if you are making your spaghetti. 
5. Reduce heat to medium heat. Add Peppers and Onions. Shake Wok to mix or flip with spatula. Cook 3 to 5 minutes depending how tender you want your veggies. 
6. Add Annie Chun's Rice Noodles to boiling water. They cook in 3 minutes.
7. Reduce heat to a low simmer and add La Choy Teriyaki sauce. Stir to mix ingredients. 
8. Drain noodles. You can plate them and top you stir fry or combine in your stir fry.

Enjoy!!!


Also feel free to use Tofu instead of meat. It's perfect!

If you don't feel you have enough salt for your liking, I would suggest using a salt shaker or gluten free soy sauce packet (typically have a lot of sodium added).


Comment if you try. Let me know if you liked or didn't. Taste. You know... review me.