2 Serves

20 min prep time

401 Cal / F 13g/ CHO 28g/ P 40g

Ingredients

• 80g Partially cooked udon noodles
• 1/2 Tsp cornflour (3g)
• 3 Tbls teriyaki sauce (60g)
• 2 Tsp sesame seeds (7g)
• 1 Tsp olive oil (5g)
• 250g Lean rump steak, thinly diagonally sliced
• 1/2 Onion (45g), thinly sliced
• 1 x 2cm Pieces ginger (10g), peeled & finely grated
• 1 Red Capsicum (92g), deseeded & cut into thin strips
• 100g Snow peas, trimmed & halved

Method

1. Cook the noodles in a medium saucepan of boiling water, following packet directions, or until tender. Drain and rinse under cold water. Combine the cornflour and teriyaki sauce in a small bowl.
2. Heat a large wok over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until the sesame seeds are light golden brown. Transfer to a plate.
3. Heat half the oil in the wok over high heat. Add the beef strips and stir-fry for 1 minute or until beef browns. Transfer beef to a plate. Heat the remaining oil in the wok over medium-high heat. Add the onion, ginger, capsicum and snow peas. Stir-fry for 2-3 minutes or until the vegetables soften and are tender crisp.
4. Add the noodles and sauce mixture to the wok. Toss until well combined and heated through. Turn off the heat and toss in the beef and sesame seeds. Divide between serving bowls and serve.