Ingredients
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100g sachet Lee Kum Kee teriyaki beef ready sauce
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600g beef rump steak, trimmed
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2/3 x 270g packet dried soba noodles
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1 1/2 tablespoons peanut oil
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200g snow peas, trimmed, sliced diagonally
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2 green onions, thinly sliced
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1 tablespoon sesame seeds, lightly toasted
Method
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1Place half the teriyaki sauce in a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
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2Cook noodles in a saucepan of boiling water, following packet directions until tender. Drain.
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3Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat (see note). Cook steak for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer steak to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
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4Meanwhile, heat remaining oil in pan. Add snow peas. Cook for 1 to 2 minutes or until bright green and tender. Add noodles to pan with remaining teriyaki sauce, 1 tablespoon cold water and half the onion. Cook, Teriyaki beef and sesame soba noodles tossing, for 1 to 2 minutes or until noodles are heated through. Remove from heat. Thinly slice steak. Serve steak on noodles, sprinkle with remaining onion and sesame seeds.
Source: taste.com.au
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