| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 1 large carrot, thinly sliced
- 1 zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 1 (8-ounce) package sliced mushrooms
- 1 1/2 pounds top round steak
- 1 pound egg roll wrappers
- 1/2 cup reduced sodium soy sauce
- 2 tablespoons cider vinegar
- 2 teaspoons chopped garlic
- 1 teaspoon cornstarch
- 2 tablespoons butter
Instructions
- Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
- Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
- Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
- In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
- Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
- Top the cooked noodles with the steak and vegetable mixture and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 792 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 54 g |
| Cholesterol | 143 mg |
| Sodium | 1914 mg |
| Serving Size | 1 of 4 servings |
| Calories | 792 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 54 g |
| Cholesterol | 143 mg |
| Sodium | 1914 mg |
Reviews
Nothing wrong with the recipe! Learn to cook folks if you had issues. It’s experience of cooking and knowledge of how to cook it.
This was actually pretty good, but I chose a wrong cut of meat. Couldn’t find top round or sirloin, so I grabbed a London broil. So much liquid came off this meat! If I hadn’t poured it off the meat would have poached. I used ramen for the noodle and doubled the sauce. I will make this again, as it was very tasty. Next time I’ll just be more careful picking the cut of meat.
I was looking for something fairly quick and easy and this was it. The ingredients are ones I usually have and it came together quickly. My husband and I enjoyed it and I will make it again.
I’ve been making this dish for years and it’s still one of my favorites..it’s easy and goes great with rice as well .. I pretty much make it the same way ,I just tweak it as I taste and go…
Great recipe! The sauce was very similar to my local Japanese restaurant. I did make a few changes based on what I had on hand. I switched out steak for chicken and the noodles for rice, and I left out the mushrooms. I also added a tad bit more cornstarch to thicken it up a little more. I will definitely be making this again! Maybe just with chicken and cabbage next time?
Great recipe Sandra! I used sirloin steak to make sure the steak was tender. I didn’t do anything else differently. My husband loved it. Thank you.
This recipe was ok, I used white steam rice instead of noodles. Steak was tough though I will probably use a more tender steak next time.
This turned out great. Made both Chicken and steak with brown rice. LOVED IT. Taste even better the next day for lunch
Tasty and simple! I saw this episode on t.v., and the other recipes I made from that episode were a hit. To simplify things, I used one large pot for my noodlrs and onne pan..my large cast iron skillet. I first tossed my meat cubes in corn flour, then seared them in my hot pan with some seasame oil (not canola). I cooked for a few minutes then removed them from the pan and sauteed my vegetables. I cooked mine a bit longer for personal taste, and added the mushrooms last. In the meantime, I cooked some regular butter noodles and added a few drops ofseasame oil and one nob of butter to them after rinsing. The meal was delicious. p.s. I didn’t have cider vinegar on hand, so I used white rice vinegar instead..perfect.
Thank you Sandra for this Hibachi steak recipe, I just made this recipe and my family loved it! Tomorrow I take on your Teriyaki chicken. Both meal cost me under 20.00.