Teriyaki Beef with Udon Noodles, Veg & Sesame Seeds
- Prep time: 30 minutes
- Calories: 590
- 300 g of Porterhouse Steak (Thick-Cut)
- 80 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 Kai Lan
- 1 Tbsp of White Sesame Seeds
- 1 of Carrot
- 1 Tsp of Cornflour (GF)
Marinate Beef:Pat beef dry 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. Put a pot of water on to boil for step 4.
Prepare Ingredients: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 Kai Lan stems and leaves. Peel and cut 3⁄4 of the onion into 1 cm wedges. Peel and cut carrot in half lengthways, then slice thinly on a slight angle into half moons.
Stir Fry Beef:Heat oil in a wok (or fry pan) over high heat. Remove beef from teriyaki sauce, reserving marinade. Add beef and garlic to hot pan and stir fry for 3-4 minutes, until beef has browned. Remove from pan and set aside.
Cook Udon Noodles:Once the water is boiling, add udon noodles and cook for 8 minutes. Drain and rinse under cold water to prevent noodles overcooking 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 reserved teriyaki marinade. Mix cornflour with 1 Tbsp water and stir into the pan. Cook for 2 minutes, until heated through and well coated with the slightly thickened sauce. Divide between plates and garnish with sesame seeds. Enjoy!