Udon noodles with beef, tamari and sugar snap peas
2 tsp, grated
¼ cup(s), tamari (60ml)
¼ cup(s), (60ml)
Lean beef rump steak
450 g, (500g fat trimmed), thinly sliced
1 medium, cut into thin wedges
1 large, cut into matchsticks
1 bunch(es), trimmed, cut into 5cm lengths
Sugar snap peas
200 g, trimmed
Boiled soba noodles
3 individual, thinly sliced
- 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.
- 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.
- 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.
- Return beef to wok with noodles and tamari mixture. Stir-fry for 2 minutes or until heated through. Serve topped with shallots.