Hibachi beef with noodles and vegetables

Ingredients:

• 700 g beef steaks from the inner thigh (rump)
• 450 g of egg roll dough sheets
• 2 tbsp. l. canola oil
• 1 large carrot, thinly sliced
• 1 zucchini, thinly sliced
• 1 medium onion, thinly sliced
• 1 pack (225 g) sliced ​​mushrooms
• 1/2 cup low-sodium soy sauce
• 2 tablespoons apple cider vinegar
• 2 tsp chopped garlic
• 1 teaspoon cornstarch
• 2 tbsp (30 g) butter

Preparation:

1. Place a skillet over medium-high heat and add half the oil. When the oil is hot, add the vegetables and quickly sauté, stirring, until almost tender, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
2. Cut the steak into small cubes and stir-fry on all sides for about 4-5 minutes.
3. Bring a large saucepan of salted water to a boil over medium heat. Divide the dough sheets into two piles. Roll each into a roll.
   
   Cut the roll into thin strips about 0.5 cm thick and separate into individual strips. Place half of the "noodles" in boiling water and cook for 3 minutes. Drain and place the noodles in a serving bowl or on a plate. (Use the remaining noodles for the recipe.) Japanese noodles.)
4. In a small bowl, combine soy sauce, vinegar, garlic and cornstarch.
   
   Add the meat and any juices to the skillet with the vegetables. Add the cornstarch mixture to the vegetables and cook until the sauce thickens, about 2-3 minutes. Add the butter. (Reserve 2 cups for the recipe.)Japanese noodles»).
   
   Place the finished noodles with meat and vegetables and serve.