Teriyaki beef stir-fry

INGREDIENTS:

• 2 tablespoons vegetable oil
• 500g Coles Australian Beef Rump Steak, thinly sliced
• 1/3 cup (80ml) teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons mirin seasoning
• 1 teaspoon freshly grated ginger
• 1 brown onion, cut into wedges
• 1 red capsicum, seeded, thinly sliced
• 125g pkt baby corn, halved lengthways
• 100g snow peas, trimmed, halved diagonally
• 440g pkt udon noodles
• 1 spring onion, sliced diagonally
• 1 teaspoon sesame seeds

INSTRUCTIONS:

• Step 1
  Heat 1 tablespoon of oil in a large deep frying pan over medium-high heat. Add the beef and cook, stirring occasionally, for 3 mins or until browned all over. Transfer to a heatproof bowl.
• Step 2
  Meanwhile, combine teriyaki sauce, soy sauce, mirin, ginger and 2 tablespoons of water in a small bowl.
• Step 3
  Heat the remaining oil in same pan over medium-high heat. Cook brown onion, capsicum and corn for 3 mins or until starting to brown. Add snow peas and teriyaki mixture. Stir to combine. Add the beef and noodles. Cook, stirring, for 3 mins until noodles are heated through. Serve topped with spring onion and sesame seeds.