Teriyaki Beef with Udon Noodles, Veg & Sesame Seeds
- Prep time: 25 minutes
- Calories: 590
- 250 Grams of Porterhouse Steak (Thick-Cut)
- 70 Grams of Teriyaki Sauce
- 180 Grams of Udon Noodles
- 2 Spring Onion
- 2 Garlic Clove
- 1 Brown Onion
- 1 Red Capsicum (Small)
- 0.33 Bunch of Chinese Broccoli
- 1 Tablespoons of White Sesame Seeds
- 1 Carrot
- 1 Teaspoons of Cornflour
Marinate Beef:Pat dry beef with paper towel and cut into 1.5 cm strips. Place beef strips in a bowl with teriyaki sauce to marinate for at least 10 minutes.
Prepare Ingredients:Put a pot of water on to boil. Wash the fresh produce. Peel and mince garlic. Trim and discard the ends of the spring onion and cut into 4 cm pieces. De-seed and thinly slice capsicum. Discard ends, then roughly chop Chinese broccoli stems and leaves. Peel and cut ¾ of the onion into 1 cm wedges (you will have left over). Peel and cut carrot length ways, slicing thinly on a slight angle into half moons.
Stir Fry Beef:Heat olive oil (enough to cover base) in a wok (or fry pan) over high heat. Add beef (reserving teriyaki marinade) and garlic, and stir fry in the hot pan for 3-4 minutes, until beef has browned. Remove from pan and set aside. (TIP: you may need to cook the meat in batches to prevent it stewing and becoming tough).
Cook Udon Noodles:Once water is boiling, add udon noodles and cook for 8 minutes, drain and rinse under cold water to prevent noodles over cooking and sticking together. Set aside.
Cook Veg:Meanwhile, in the same pan used for the beef, heat a little more oil and add onion wedges, carrot and capsicum, cooking for 3 minutes.
You Plate It:Add the udon noodles, spring onion, Chinese broccoli, beef and remaining teriyaki marinade. Mix cornflour with 1 TBS of water and add to the pan. Cook for 2 minutes, until heated through. Divide between plates and garnish with sesame seeds. Enjoy!