Beef teriyaki with noodles
Beef rump steak, lean, raw
Rice Wine Vinegar
Calorie controlled cooking spray
3 medium, thinly sliced
2 stick(s), thinly sliced
Sugar Snap Peas
200 g, halved
Amoy Straight to Wok Medium Noodles
- Slice the steak thinly across the grain. Combine the soy, rice wine vinegar and sugar in a non-metallic bowl. Add the steak, tossing the meat to coat. Leave to marinate for 10 minutes.
- Heat a wok or large nonstick frying pan and spray with the cooking spray. Add the vegetables and stir-fry for 2–3 minutes. Add the noodles and drained steak, reserving the marinade, and stir-fry for 2 minutes. Add the reserved marinade and season with black pepper. Serve immediately.