- Slice the spring onions into fine rings, keeping the green and white parts separate. Crush the garlic cloves. Peel and finely grate the ginger.
- Now slice the steaks into thin strips, about 0.5cm thick.
- Take the 24cm Maestro pot. Bring lightly salted water to a boil and add the rice noodles. Cook for 3 minutes, stirring regularly. Drain, rinse with hot water, and let the rice noodles drain.
- Let’s now make the teriyaki sauce. In a the mixing bowl, mix the garlic, ginger, soy sauce, honey, and the white part of the spring onions, and stir well.
- Heat half of the peanut oil in the Mandala wok pan and stir-fry the vegetables for 4 minutes. Remove the vegetables from the wok and set aside.
- Add the remaining peanut oil and the beef strips. Cook these for 4 minutes on high heat.
- Pour in the teriyaki sauce and add the vegetables back in. Stir-fry for 1 more minute. Season with salt and pepper.
You're ready to serve your stir-fry. Garnish with the green part of the spring onions. Enjoy your meal!
