- 2 tablespoons vegetable oil
- 500g rump steak, cut into thin strips
- 1 carrot, halved lengthways, thinly sliced diagonally
- 1 red capsicum, deseeded, thinly sliced
- 1 bunch broccolini, trimmed, halved lengthways, cut into thirds
- 100g snow peas, trimmed, halved lengthways diagonally
- 4 green onions, thinly sliced diagonally
- 200g Passage to Asia Teriyaki Chicken Stir-fry Sauce
- 450g pkt hokkien noodles, cooked, drained
- Toasted sesame seeds, to serve
- Extra thinly sliced green onions, to serve
| - Heat 2 teaspoons oil in a wok over a high heat. Cook steak in batches, for 2 minutes or until browned, adding more oil as required. Transfer to a bowl
- Add carrots and capsicum to wok and stir fry for 2 minutes. Add broccolini and snow peas and toss until combined. Add 2 tablespoons water and cook for 2 minutes or until vegetables are just softened. Return steak to wok with green onions and Passage to Asia Teriyaki Chicken Stir-fry Sauce. Stir until combined. Cook for 2 minutes or until heated through. Add noodles and toss to combine. Serve topped with sesame seeds and green onion
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