Ingredients:
500 g. top sirloin of beef cut into strips
-1 cup coarsely chopped broccoli head
-1 cup of sliced mushrooms
50ml of olive oil
250g Chinese noodles (chow mein)
Sauce
-1/2 cup low salt soy sauce
1/3 cup of Firebarns Sriracha
1/3 cup brown sugar
-1 tsp. garlic
-1 tbsp hoisin sauce
-1/2 cup maple syrup
-2 to 3 tastes of sesame oil
juice of half a lime
-1 tbsp. cornstarch
Preparation:
In a skillet or wok over high heat, cook the beef strips with a drizzle of olive oil until completely colored. Add the mushrooms and continue cooking for about 5 minutes.
In a pot of boiling salted water, add the broccoli and the noodles (chow mein) and cook for 3 to 5 minutes or until the noodles are ready, drain and add to the steak and mushroom mixture.
In a mug, mix all the ingredients for the sauce, add to the wok and continue cooking on high for a few minutes, making sure to mix everything together.
2 comments
J’ai A-DO-RÉ! Mais, il y a quand même 1/3 de tasse de sauce Sriracha Firebarns là-dedans. Même si le goût du piquant est bien équilibré avec le sucré du sirop d’érable et de la cassonade, il est tout de même présent en bouche. Et c’est ça le point fort de la recette, ce goût asiatique si prononcé. Wow!
Excellent 👍