Get dinner on the table in under 30 minutes with this simple, yet tasty stir fry featuring lean, clean Australian grassfed beef.
1 ¼ pound beef sirloin, trimmed
1 pound cooked udon noodles, separated
2 teaspoons oil
2 carrots, cut into fine shreds
1 red pepper, cut into fine shreds
1 bunch choy sum, trimmed
2-3 inch piece of ginger, cut into fine shreds
½ small napa cabbage, finely shredded
juice of 2 limes
2 spring onions, finely shredded
2 teaspoons sesame seeds
Cut beef across grain into thin strips. Add a little oil to beef, mix well. Heat the wok, ensure it is hot. Stir fry beef in 2 batches, reheat wok between each batch.
Reheat the wok, add the oil and heat. Add carrot, capsicum, choy sum and ginger. Stir fry 1-2 mins. Add cabbage, stir fry 30 seconds. Add noodles, stir fry until noodles are hot.
Return beef to the wok, toss to warm through, add lime juice and spring onions. Sprinkle with sesame seeds to serve.