Serves: 4
Cook Using: Method
- In a bowl, mix soy sauce, sriracha, and honey. Toss in the sliced beef and marinate for 10 minutes.
- Cook the noodles according to the packet instructions, drain them, toss them in a little oil to prevent sticking, and set them aside.
- Heat the oil in a pan or wok over high heat. Stir-fry the beef for 2 - 3 minutes until browned, then remove from the pan.
- In the same pan, add the onions, peppers, and snap peas. Stir-fry for 3 minutes until slightly softened. Add the garlic and ginger and stir for another minute.
- Return the beef to the pan, toss everything together, and cook for one more minute.
- To serve - Arrange the noodles in warm bowls, top with beef, garnish with spring onions, and squeeze in a lime.
Ingredients
- 400 g Northern Ireland Farm Quality Assured Rump Steak thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1 small red onion sliced
- 2 red peppers sliced
- 150 g sugar snap peas
- 2 garlic cloves crushed
- 1 tsp grated ginger
- To Serve
- 250 g Udon noodles
- 2 spring onions sliced
- Lime wedges
