Beef, Mushroom and Leek Stir-Fry Rice Noodles
8 oz Annie Chun’s Maifun Rice Noodles1 tbsp sesame oil2 tbsp peanut oil3 cloves fresh garlic, crushed¾ lb tenderloin, flank or sirloin steak, thinly sliced1 whole leek, diagonally sliced1 cup shiitake or button mushrooms, sliced1 red bell pepper, seeded and thinly sliced3 tbsp Annie Chun’s Teriyaki Sauce½ cup Annie Chun’s Soy Ginger Sauce
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 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. Stir in Annie Chun’s Teriyaki Sauce and cooked noodles mix thoroughly until heated through (about 1-2 minutes). Drizzle Annie Chun’s Soy Ginger sauce over noodle mixture (to taste).
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