Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Photo of Udon noodles with beef, tamari and sugar snap peas by WW

Udon noodles with beef, tamari and sugar snap peas

12
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
This tamari beef noodle dish is quick to prepare and tastes great.

Ingredients

Fresh ginger

2 tsp, grated

Soy sauce

¼ cup(s), tamari (60ml)

Mirin seasoning

¼ cup(s), (60ml)

Beef rump steak, raw

450 g, (500g fat trimmed), thinly sliced

Sunflower oil

1 tbs

Red onion

1 medium, cut into thin wedges

Carrot(s)

1 large, cut into matchsticks

Broccolini

1 bunch(es), trimmed, cut into 5cm lengths

Sugar snap peas

200 g, trimmed

Cooked soba noodles

400 g

Green shallot(s)

3 individual, thinly sliced

Instructions

  1. Place ginger and half of both the tamari and mirin in a shallow glass or ceramic dish. Add beef and stir to coat. Set aside. Place remaining tamari and mirin in a small bowl.
  2. Heat a wok over high heat for 1 minute. Add half the oil and heat for 30 seconds. Stir-fry beef, in batches, for 2–3 minutes or until browned. Transfer to a bowl.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion and carrot for 1–2 minutes or until softened. Add broccolini, sugar snap peas and 2 tablespoons cold water. Stir-fry for 2–3 minutes or until vegetables are tender.
  4. Return beef to wok with noodles and tamari mixture. Stir-fry for 2 minutes or until heated through. Serve topped with shallots.

Notes

Mirin is a sweet, low-alcohol Japanese wine made from rice. It is sold in the Asian section of most supermarkets or Asian grocery stores.

You might like

You might like