1 lb Lepp’s Stir Fry Beef
1 Package Fresh Chow Mein noodles (find them in our produce department)
4 Tbsp Umami Bomb Chili Oil
6 Tbsp Peanut oil
3 Tbsp Sesame oil
1 ¼ cup Soy Sauce
4 tsp Rice Vinegar
½ cup Peanut Butter
4 Tbsp Honey
5 cloves garlic, minced
1 Bunch Asparagus, cut into 1inch diagonal pieces
1 Red Bell Pepper
2 Large Carrots, cut into diagonal bite size pieces
In a mixing bowl combine the peanut oil, Umami Bomb, 1 Tbsp Sesame Oil, soy sauce, rice vinegar, honey, peanut butter, and garlic. Whisk and set aside for the flavours to marinate.
Heat the remaining sesame oil in a large pan (If you have a wok I would use that instead of a pan, but both work!) over medium high heat. While the oil is heating, put the chow mein noodles in a bowl of hot water and let soak for a couple of minutes. Once the oil is hot add the beef into the pan and cook until just browned. Once beef is browned add in the pepper, asparagus and carrots, cook for a couple minutes. Make sure not to over cook the veggies as you want them to still have some crunch. Drain the noodles and add them to the pan tossing with the meat and veggies, then stir in sauce mixture and heat for a minute. Garnish with more Umami Bomb, green onions, peanuts, chili flakes, etc.