Teriyaki beef and ramen noodle stir-fry
1 tbs, or sunflower oil
Fresh ramen noodles
600 g, (4 x 150g packets)
Lean beef rump steak
400 g, (buy 500g), fat trimmed, thinly sliced
½ cup(s), (125ml)
1 large, thinly sliced
1 bunch(es), cut into 5cm lengths
4 individual, thinly sliced diagonally
- Prepare noodles following packet instructions or until just tender. Cover to keep warm.
- 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.
- 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.
- Add beef and remaining marinade and stir-fry 2 minutes or until heated through. Serve noodles topped with beef stir-fry and remaining shallots