Beef vegetable stir-fry

Makes 2 to 3 portions

This stir-fry dish is sure to bring the flavour!

lb stir fry beef, strips

cup soya sauce

tbsp sweet chili sauce

1 ½

cups teriyaki sauce

tbsp grapeseed oil

tbsp sesame oil

green zucchini, seeded and sliced on the bias

yellow zucchini, seeded and sliced on the bias

green snow peas, cut into julienne

large carrot, sliced on the bias

red pepper, seeded and cut into julienne

yellow pepper, seeded and cut into julienne

orange pepper, seeded and cut into julienne

green onions, sliced on the bias

portions of cooked Whole wheat spaghettini pasta

Place the soya sauce, sweet chili sauce and a ½ cup of the teriyaki sauce in a large zip lock bag. Mix and then add the beef strips. Seal the back and then move the beef around in the bag to ensure the sauce completely covers the beef. Store in the fridge for at least 2 hours.
After the 2 hours, heat the grapeseed oil in a large fry pan and add in the marinated beef. Lightly brown the beef and then remove from the pan and set aside. Using the same heat, the sesame seed oil and add in the carrots, peppers, zucchini, snow peas and stir fry without colour on medium to high heat.
After one-minute return the browned beef, add the green onions and the remaining teriyaki sauce. Warm through and then add the cooked spahettini. Again, warm through, season the salt and pepper. (careful on the salt as the sauces are salty) Serve immediately.