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Japanese-style stir-fried beef

Prep

15-30 mins

Total

25 MIN

Servings

4 Servings

Ingredients

600 g

Rump steak

1 tbsp

Minced ginger

1 tbsp

Sweet chilli sauce

1/4 cup

Sherry

1/4 cup

Lea and Perrins worcestershire sauce

250 g

Swiss brown mushrooms, wiped and sliced

1 

Red capsicum, deseeded and thickly sliced

200 g

Green beans, trimmed and cut in half lengthwise

1 

Bunch spring onions, cut into 5cm lengths

270 g

Packet dried udon noodles

1/2 cup

Beef stock

1 tbsp

Cornflour

Instructions

Step 1

Cut the rump steak into thin strips and place in a re-sealable bag with ginger, sweet chilli sauce, sherry and Lea & Perrins Worcestershire Sauce. Seal bag and toss to coat evenly, refrigerate for 10 to 15 minutes. Drain beef, reserving marinade.

Step 2

Heat a dash of oil in a hot frying pan or wok, stir fry beef strips until browned, set aside.

Step 3

Add a little more oil to the frying pan and stir fry the mushrooms, capsicum, beans and spring onions until crisp and tender.

Step 4

Cook udon noodles according to the directions on the pack.

Step 5

Return meat to the frying pan. Mix together reserved marinade, beef stock and cornflour, pour into stir fry, toss quickly and cook until the sauce thickens.

Step 6

Serve over cooked udon noodles.

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