Using a classic flavour combination, this is one recipe that also offers plenty of immunity-boosting vegetables, which we can all use right now. Plus, this is a dish that highlights how different food groups work together to make tasty, beautiful food that is good for you too!
- ¼ cup sugar
- ¼ cup warm water
- ½ cup vinegar
- 2 large carrots, spiralized or sliced thinly
- ¼ cup teriyaki sauce
- ⅛ cup soy sauce
- 1 tsp sriracha sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh gingerroot
- 1 ⅛ pounds fast-fry beef steaks
- 1 tsp canola oil
- 2 cups sliced crimini mushrooms
- 4 eggs
- 1 ⅛ quarts cooked soba or thin whole wheat noodles
- 1 cucumber, sliced thinly
- 1 cup spiralized daikon radish OR beets
For Pickled carrots: In a small bowl dissolve sugar in warm water, stir in vinegar and carrots. Cover and let sit while you prepare the rest of the meal.
For Beef satay: In a medium bowl, whisk together teriyaki sauce, soy sauce, sriracha, sesame oil, garlic and ginger. Cut each fast-fry beed steak into 1-inch thick strips and pour half of mixture over beef. Stir until evenly coated. Reserve the remaining sauce to drizzle over the dish later. Skewer beef onto 6-inch long metal skewers, or wooden skewers that have been soaked in water. Tightly thread 1 strip of beef onto each skewer (if strips are small, thread 2 or 3 strips onto a skewer). Heat a large frying pan to medium-high. Cook skewers in two batches for 2 minutes one each side.
For Mushrooms: In a medium skillet, heat oil on medium. Add mushrooms and a pinch of salt. Cook until fork tender, about 5 minutes, stirring frequently. Remove from heat.
For Eggs: Coat a nonstick skillet with cooking spray to make sure the egg doesn’t stick. Heat pan over medium-low depending on your stove. Crack an egg into a bowl, one at a time, and drop the egg in the pan. Let the eggs cook until white is set and the corners begin to curl ever so slightly, about 3 to 4 minutes depending on your heat source. Slide the eggs onto a plate to avoid overcooking.
For Assembly: Divide cooked noodles evenly between 4 separate bowls. Top with mushrooms, pickled carrots, cucumber, daikon radish/beets. beef skewers and lastly topped off with an egg. Drizzle each bowl with leftover beef marinade.
Tip: If you don’t have a spirazlizer to spiralize your vegetables, all of the eggies can be cut julienned (cut very thinly lengthwise).
Tip: Feel free to use rice as the base if you have it on hand.