• 600 g rump steak
  • 1 Tbsp minced ginger
  • 1 Tbsp sweet chilli sauce
  • ¼ cup sherry
  • ¼ cup Lea and Perrins Worcestershire Sauce
  • 250 g Swiss brown mushrooms, wiped and sliced
  • 1 red capsicum, deseeded and thickly sliced
  • 200 g green beans, trimmed and cut in half lengthwise
  • 1 bunch spring onions, cut into 5cm lengths
  • 270 g packet dried udon noodles
  • ½ cup beef stock
  • 1 Tbsp cornflour

1. Cut the rump steak into thin strips and place in a re-sealable bag with ginger, sweet chilli sauce, sherry and Lea & Perrins Worcestershire Sauce. Seal bag and toss to coat evenly, refrigerate for 10 to 15 minutes. Drain beef, reserving marinade.

2. Heat a dash of oil in a hot frying pan or wok, stir fry beef strips until browned, set aside.

3. Add a little more oil to the frying pan and stir fry the mushrooms, capsicum, beans and spring onions until crisp and tender.

4. Cook udon noodles according to the directions on the pack.

5. Return meat to the frying pan. Mix together reserved marinade, beef stock and cornflour, pour into stir fry, toss quickly and cook until the sauce thickens.

Serve over cooked udon noodles.

Made With

Rate and Review

4 Ratings

Reviews (4)

Vanessa's Review | Rating

I love this recipe and now cook it regularly. I use vermicelli noodles as opposed to udon noodles (to try and keep the carbs down). I use any vege's that are in my fridge at the time.

Lauren's Review | Rating

This was really quick to make and tasted yummy. I also added some courgettes to the veggie mix.

Ellen's Review | Rating

i made this last night and my parents loved it good hearty meal.

Sheenagh's Review | Rating

Added julienne carrot as well