Description

The classic flavours of ginger and beed make this veggie-rich dish an excellent way to get in your veggies and protein for the day. This dish highlights how different food groups work together to make tasty, beautiful food that is good for you too!

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 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.

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.

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.

Brought to you by: Egg Farmers of Ontario