Ingredients
600 g rump steak
1 tbsp ginger, minced
1 tbsp sweet chilli sauce
¼ cup sherry
3 tbsp SIDS HOT WORCESTER SAUCE
250 g mushrooms, wiped & sliced
1 orange capsicum, deseeded & sliced
200 g green beans, trimmed & cut ½ lengthways
6 spring onions cut 5 cm lengths
270 g pkt dried Udon noodles
½ cup beef stock
1 tbsp cornflour
Directions
Cut the rump steak into thin strips and place in a re-sealable bag with ginger, sweet chilli sauce, sherry and SIDS HOT WORCESTER SAUCE. Seal bag and toss to coat evenly then refrigerate for 20 minutes. Drain beef, reserving the marinade.
Heat a dash of oil in a pan or wok the stir fry beef until browned the set aside. Add more oil then stir fry mushrooms, capsicums, beans and spring onions until tender.
Cook udon noodles according to the directions on the packet.
Return meat to the pan. Mix together reserved marinade, beef stock and cornflour then pour into pan. Stir fry until sauce thickens.
Serve over the noodles
