Teriyaki Beef with Udon Noodles, Veg & Sesame Seeds
- Prep time: 25 minutes
- Calories: 590
- 300 g of Porterhouse Steak (Thick-Cut)
- 70 g of Teriyaki Sauce
- 180 g of Udon Noodles
- 2 of Spring Onion
- 2 of Garlic Clove
- 1 of Brown Onion
- 1 of Red Capsicum (Small)
- 1⁄3 Bunch of Chinese Broccoli
- 1 Tbsp of White Sesame Seeds
- 1 of Carrot
- 1 Tsp 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. Peel and mince garlic. Trim and discard the ends of the spring onion and cut into 4 cm pieces. Deseed and thinly slice capsicum. Discard ends, then roughly chop Chinese broccoli stems and leaves. Peel and cut 3⁄4 of the onion into 1 cm wedges. Peel and cut carrot length ways, slicing thinly on a slight angle into half moons.
Stir Fry Beef:Heat olive oil 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.
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 Tbsp of water and add to the pan. Cook for 2 minutes, until heated through. Divide between plates and garnish with sesame seeds. Enjoy!