Teriyaki noodle beef stir-fry
Lean beef sirloin steak, raw
450 g, (buy 500g) fat trimmed, thinly sliced
Dried chilli flakes
Dried egg noodles
1 tbs, peeled, 3cm piece, finely grated
300 g, cut into 4cm pieces
¼ cup(s), (60ml)
2 x 3 second spray(s)
- Place beef in a bowl. Lightly spray with oil and sprinkle with chilli. Season with salt and pepper and toss to combine. Set aside.
- Cook noodles following packet instructions. Drain and set aside.
- Meanwhile, lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry ginger for 30 seconds. Add beans and a splash of water. Stir-fry for about 3 minutes or until just tender. Remove from wok and set aside.
- Return wok to high heat. Stir-fry beef, in batches, for 1–2 minutes, until browned and tender. Return all the beef to wok with beans, noodles and teriyaki sauce. Stir-fry for 1–2 minutes until combined and hot. Serve.