JAPANESE BEEF AND BEAN STIR-FRY
SERVES 4 PREP 30 MINUTES COOK 20 MINUTES
¼ cup soy sauce 1 tablespoon mirin seasoning 2cm piece fresh ginger, peeled, finely grated ½ teaspoon sesame oil ½ teaspoon cracked black pepper 450g thick beef rump steak, trimmed, thinly sliced 270g packet dried udon noodles 2 tablespoons vegetable oil 1 bunch asparagus, trimmed, halved lengthways 1 cup frozen edamame, thawed, peeled 2 green onions, thinly sliced
1 Combine soy sauce, mirin, ginger, sesame oil and pepper in a jug. Place beef in a large glass or ceramic bowl. Add half the soy mixture. Toss to coat. Cover. Refrigerate for 15 minutes. Reserve remaining marinade. 2 Meanwhile, cook noodles following packet directions. Drain. Transfer noodles to a bowl. Cover to keep warm. 3 Heat a wok over high heat. Add 2 teaspoons vegetable oil. Swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons of remaining oil and remaining beef. Remove wok from heat. Wipe clean. 4 Return wok to heat. Add remaining vegetable oil. Swirl to coat. Add asparagus. Stir-fry for 3 minutes or until bright green and just tender. Add edamame with beef and any juices. Add reserved marinade. Stir-fry for 2 minutes or until heated through. Add noodles. Stir-fry for 2 minutes or until heated through. Serve stir-fry sprinkled with onion. NUTRITION: (per serve) 1518kj; 15g fat; 2.7g sat fat; 31.5g protein; 23.4g carbs; 3.7g fibre; 70mg chol; 2493mg sodium.