Teriyaki beef and ramen noodle stir-fry
11
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The secret to this dish is to slice the beef thinly and cook it very quickly so it stays tender.
Ingredients
Canola oil
1 tbs, or sunflower oil
Fresh ramen noodles
600 g, (4 x 150g packets)
Beef rump steak, raw
400 g, (buy 500g), fat trimmed, thinly sliced
Teriyaki sauce
½ cup(s), (125ml)
Red capsicum
1 large, thinly sliced
Asparagus
1 bunch(es), cut into 5cm lengths
Green shallot(s)
4 individual, thinly sliced diagonally
Instructions
1
Prepare noodles following packet instructions or until just tender. Cover to keep warm.
2
Meanwhile, combine beef and 2 tablespoons marinade in a medium bowl. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the beef for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining beef, in 2 batches, adding 1 teaspoon oil for each batch.
3
Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry capsicum, asparagus and three-quarters of the shallots for 3 minutes or until just tender.
4
Add beef and remaining marinade and stir-fry 2 minutes or until heated through. Serve noodles topped with beef stir-fry and remaining shallots
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