Beef noodle stir-fry

Ingredients

600 g beef rump, pimmed

400 g udon noodles, separated

2 tsp oil

2 carrots, cut into fine shreds

1 red capsicum, cut into fine shreds

1 bunch choy sum, pimmed

6cm piece of ginger, cut into fine shreds

1/2 small Chinese cabbage, finely shredded

juice of 2 limes

2 spring onions, finely shredded

2 tsp sesame seeds

Cut beef across grain into thin sliips. Add a little oil to beef, mix well. Heat the wok, ensure it is hot. Stir-fry beef in 2 batches, reheat wok between each batch
Reheat the wok, add the oil and heat. Add carrot, capsicum, choy sum and ginger. Stir-fry for 1-2 mins. Add cabbage, stir-fry for 30 seconds. Add noodles, stir-fry until noodles are hot
Return beef to the wok, toss to warm through, add lime juice and spring onions. Sprinkle with sesame seeds to serve

Add oil to the beef rather than adding oil to the wok – you’ll use less oil, and the meat will brown well. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat sliips