Ingredients
• 1/3 cup Lee Kum Kee premium soy sauce
• 2 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, finely grated
• 1 1/2 teaspoons brown sugar
• 1 1/2 tablespoons Yeo's sesame oil
• 500g beef rump steak, thinly sliced
• 270g packet soba noodles
• 1 tablespoon sesame seeds
• 1 brown onion, cut into thin wedges
• 2 carrots, peeled, halved, thinly sliced diagonally
• 100g snow peas, trimmed, halved
• 1/2 x bunch English spinach, trimmed
Method
1. Place soy sauce, garlic, ginger, sugar and 2 teaspoons sesame oil in a glass or ceramic dish. Add beef. Stir to coat. Cover. Refrigerate for 30 minutes, if time permits.
2. Cook soba noodles following packet directions until tender. Drain.
3. Meanwhile, heat a wok over medium-high heat until hot. Add sesame seeds. Cook, stirring, for 1 to 2 minutes or until toasted. Transfer to a bowl.
4. Add 1 teaspoon remaining sesame oil. Swirl to coat. Add one-third of the beef mixture. Stir-fry for 1 minute or until browned. Transfer to a bowl. Cover to keep warm. Repeat in 2 batches with sesame oil and beef mixture.
5. Add remaining sesame oil to wok. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add carrot. Stir-fry for 2 to 3 minutes. Add snow peas. Stir-fry for 1 minute. Return beef mixture with spinach and noodles. Stir-fry for 30 seconds or until spinach has wilted. Sprinkle with sesame seeds. Serve.
