Teriyaki Beef Noodles

Ingredients

Scaled for your household (4 portions) · original serves 4

• Vegetable oil2 AU tbsp
• Beef rump steak500 g
  cut into thin strips
• Carrots1
  halved lengthways, thinly sliced diagonally
• Red capsicum1
  deseeded, thinly sliced
• Broccolini1 bunch
  trimmed, halved lengthways, cut into thirds
• Snow peas100 g
  trimmed, halved lengthways diagonally
• Spring onions4 + to taste
  Original recipe breakdown · used in multiple steps

  • 4 green onions, thinly sliced diagonally — thinly sliced diagonally
  • Extra thinly sliced green onions, to serve — to serve
• Passage to Asia Teriyaki Chicken Stir-fry Sauce200 g
• Hokkien noodles450 g
  cooked, drained
• Sesame seeds (optional)to taste
  to serve
• Water2 AU tbsp

Method

1. 1

   Heat 2 teaspoons of the oil in a wok over high heat. Brown the steak in batches for about 2 minutes, using more of the measured oil as needed. Set aside.

2. 2

   Stir-fry carrot and capsicum for 2 minutes. Add broccolini, snow peas and the water, then cook for another 2 minutes until just softened.

3. 3

   Return the beef with spring onions and teriyaki sauce. Heat for 2 minutes, then toss through the cooked noodles. Finish with sesame seeds and extra spring onion.