Teriyaki Beef Noodles

2 tablespoons vegetable oil

500g rump steak, cut into thin strips

1 carrot, halved lengthways, thinly sliced diagonally

1 red capsicum, deseeded, thinly sliced

1 bunch broccolini, trimmed, halved lengthways, cut into thirds

100g snow peas, trimmed, halved lengthways diagonally

4 green onions, thinly sliced diagonally

200g Passage to Asia Teriyaki Chicken stir-fry sauce

450g pkt hokkien noodles, cooked, drained

toasted sesame seeds, to serve

extra thinly sliced green onions, to serve

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METHOD

1. Heat 2 teaspoons oil in a wok over a high heat. Cook steak in batches, for 2 minutes or until browned, adding more oil as required. Transfer to a bowl.
2. Add carrots and capsicum to wok and stir fry for 2 minutes. Add broccolini and snow peas and toss until combined. Add 2 tablespoons water and cook for 2 minutes or until vegetables are just softened. Return steak to wok with green onions and Passage to Asia Teriyaki Chicken stir-fry sauce. Stir until combined. Cook for 2 minutes or until heated through. Add noodles and toss to combine. Serve topped with sesame seeds and green onion.