Instructions

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.

Beef satay: In a medium bowl, whisk together teriyaki sauce, soy sauce, sriracha, sesame oil, garlic and ginger. Cut each fast-fry beef 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.

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.

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.

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.

Pickled Carrots

• 60 ml 1/4 cup sugar
• 60 ml 1/4 cup warm water
• 125 ml 1/2 cup vinegar
• 2 2 large carrots, spiralized or sliced thinly

Beef Satay

• 60 ml 1/4 cup teriyaki sauce
• 30 ml 2 tbsp soy sauce
• 5 ml 1 tsp sriracha sauce
• 5 ml 1 tsp sesame oil
• 2 2 cloves garlic, minced
• 15 ml 1 tbsp grated fresh gingerroot
• 500 g 1 lb fast-fry beef steaks

Toppings

• 5 ml 1 tsp canola oil
• 500 ml 2 cups sliced crimini mushrooms
• 4 4 eggs
• 1 L 4 cups cooked soba or thin whole wheat noodles
• 1 1/2 cucumber, sliced thinly
• 250 ml 1 cup spiralized daikon radish OR beets

Nutritional Facts