Skinny Noodles Stir-Fried With Mushrooms and Broccoli in Teriyaki Sauce

December 9, 2024

What You’ll Need to Make This Stir-Fry Magic Happen:

Main Ingredients

2 packages of Skinny Pasta noodles - 400g – well-drained and ready to go.
Champagne mushrooms (300 g basket) – sliced to perfection.
Broccoli (250 g) – cut into cute little florets.
Garlic – 2 cloves, finely chopped.
Fresh ginger – 1 teaspoon, freshly grated or finely chopped.
Green onions – 2, chopped for that fresh pop of flavor.
Sesame seeds – 1 teaspoon, toasted for garnish.
Sirloin strips – 300 g of tender, juicy strips.

For Cooking the Meat

Neutral oil – 1 tablespoon (avoid olive or sesame oil; we want neutral here).

The Marinade & Sauce

Teriyaki sauce – 4 tablespoons
Soy sauce – 2 tablespoons
Cornflour – 1/2 teaspoon to give the sauce just the right thickness.
Sesame oil – 1 teaspoon for that irresistible nutty aroma.
Black pepper – 1/2 teaspoon for a subtle kick.

Get Prepped, Get Cooking, and Get Hungry!

Steps for Preparing Stir-Fried Sirloin with Skinny Pasta:

Prepare the Wok:

Heat the wok to a very high temperature.
Add a tablespoon of oil with a high smoke point (such as avocado or canola oil).

Cook the Meat:

Remove the sirloin strips from the marinade, ensuring no sauce or liquids remain (we’ll use these later).
Fry the meat for 1–2 minutes on each side until nicely browned.
Avoid overcrowding the wok—if necessary, cook the meat in batches to ensure it sears instead of steaming.
Once browned, set the meat aside.

Prepare the Vegetables and Pasta:

In the same wok, fry minced garlic and ginger for about 1 minute until aromatic.
Add mushrooms and broccoli, frying for 3–4 minutes.
Incorporate the skinny pasta noodles, reserved marinade sauce, and 2 tablespoons of teriyaki sauce.
Stir well and cook for an additional 2–3 minutes.

Finish the Dish:

Return the cooked sirloin strips to the wok and stir for about 1 minute to combine flavors.
Remove from heat and garnish with chopped green onions and toasted sesame seeds.

Tips for Success:

Proper Heat for the Meat: Ensure the wok is extremely hot before adding the meat for optimal searing.
Searing Technique:Avoid stirring the meat while it sears; simply turn it over once. This creates a delicious crust.
Avoid Overcrowding: If the pan is too small, cook the meat in two batches. Overcrowding can cause the meat to steam instead of sear.
Room Temperature Meat: For even cooking, let the meat reach room temperature before frying.