Japanese teriyaki beef udon noodle stir-fry

SERVES 2

Teriyaki is a cooking technique in which ingredients are glazed with a mixture of soy, mirin and sugar before being grilled.

YOU WILL NEED

For the noodles:

250g udon noodles 1tsp toasted sesame oil

For the beef:

200g beef steak, excess fat trimmed, sliced 1.5cm thick 1tbsp dark soy sauce 1tbsp cornflour

For the stir-fry:

1tbsp rapeseed oil 2 garlic cloves, finely chopped 2tbsp mirin

2tbsp low-sodium light soy sauce 1tbsp golden syrup 200g bag mixed stir-fry vegetables 1tbsp Shaohsing rice wine or dry sherry Dash toasted sesame oil (optional)

To serve:

2 spring onions, trimmed and sliced into 2.5cm pieces on the diagonal, or cut into long strips and placed in ice water to curl (optional)

1 Cook the noodles according to the pack instructions. Drain, run under cold water, drain again, then toss with the toasted sesame oil.

2 Mix the beef in a bowl with the dark soy sauce, then dust with the cornflour.

3 Heat a large wok over a high heat until smoking. Add the rapeseed oil and give it a swirl around to coat the wok. Add the garlic and stir-fry for a few secs then add the beef, let it sit for about 10 secs to brown the edges, then turn and toss for 20-30 secs to brown it all over.

4 Season the beef with the mirin, 1tbsp of the light soy sauce and the golden syrup, then toss to caramelise. Add the mixed veg and stir-fry for 1 min.

5 Add the Shaohsing rice wine and udon noodles. Toss together well, then season with the remaining tbsp of light soy sauce and the toasted sesame oil, if using. Garnish with the spring onions for a fresh bite.

TIP MAKE THIS VEGAN BY SWAPPING THE BEEF FOR CHUNKY SLICES OF OYSTER MUSHROOMS OR SMOKED TOFU.

PREP TIME: 5 MINS COOK TIME: 10 MINS CALS: 838 FAT: 21G SAT FAT: 7G CARBS: 126G Recipes from Wok for Less by Ching-he Huang (£25, Kyle Books)