Udon noodles with beef, tamari and sugar snap peas
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This tamari beef noodle dish is quick to prepare and tastes great.
Ingredients
Fresh ginger
2 tsp, grated
Soy sauce
¼ cup(s), tamari (60ml)
Mirin seasoning
¼ cup(s), (60ml)
Beef rump steak, raw
450 g, (500g fat trimmed), thinly sliced
Sunflower oil
1 tbs
Red onion
1 medium, cut into thin wedges
Carrot(s)
1 large, cut into matchsticks
Broccolini
1 bunch(es), trimmed, cut into 5cm lengths
Sugar snap peas
200 g, trimmed
Cooked soba noodles
400 g
Green shallot(s)
3 individual, thinly sliced
Instructions
1
Place ginger and half of both the tamari and mirin in a shallow glass or ceramic dish. Add beef and stir to coat. Set aside. Place remaining tamari and mirin in a small bowl.
2
Heat a wok over high heat for 1 minute. Add half the oil and heat for 30 seconds. Stir-fry beef, in batches, for 2–3 minutes or until browned. Transfer to a bowl.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion and carrot for 1–2 minutes or until softened. Add broccolini, sugar snap peas and 2 tablespoons cold water. Stir-fry for 2–3 minutes or until vegetables are tender.
4
Return beef to wok with noodles and tamari mixture. Stir-fry for 2 minutes or until heated through. Serve topped with shallots.
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