Cooking Instructions
1.
Start by thinly slicing the
Boneless Chuck Roast (13 oz)
against the grain.
2.
Place the strips of meat in a bowl and season with
Sesame Oil (to taste)
,
Soy Sauce (2 Tbsp)
,
Baking Soda (1/4 tsp)
and mix together. Set aside at room temperature for 15-20 minutes.
3.
Cut the
Carrot (1)
into thin strips.
4.
Mince the
Garlic (2 cloves)
.
5.
Thinly slice the
Onion (1)
.
6.
Add a dash of
Sesame Oil (to taste)
to the pan over high heat. Add in the beef strips a little bit at a time. Stir continuously for 6 minutes or until cooked. Remove and set aside.
7.
Add a little bit more
Sesame Oil (to taste)
to the pan. Stir in the sliced carrots, sliced onion,
Broccoli Florets (2 cups)
and stir.
8.
Once cooked, add the minced garlic, beef strips and
Baby Corn (1 cup)
. Pour in some
Teriyaki Sauce (1/4 cup)
,
Water (3 Tbsp)
and the
Hokkien Noodles (1.5 lb)
. Mix together until everything is well mixed.
9.
Finally, turn off the heat and add in the
Arugula and Spinach Mix (1 1/2 cups)
and mix until wilted. Serve warm.