Thai seven spice is an under-rated blend that includes cumin, lime and lemongrass, and here it lends its savoury flavour to stir-fried beef strips. Finish off the tasty bowl with a fresh coriander and peanut drizzle for a bright boost.
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crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
baby bok choy
Thai seven spice blend(ContainsSulphites)
mixed sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Soy, Peanuts)
soy sauce (for the sauce)(ContainsGluten, Soy)
soy sauce (for the noodles)(ContainsGluten, Soy)
Bring a medium saucepan of water to the boil. Finely chop the coriander. In a small bowl, combine the coriander, crushed peanuts, soy sauce (for the sauce) and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Stir to combine.
Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the baby bok choy.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.
While the noodles are cooking, toss the beef strips in a medium bowl with the plain flour, Thai seven spice blend and a pinch of salt and pepper. Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring occasionally, for 5 minutes or until softened. Add the baby bok choy and cook for a further 2 minutes, or until wilted. Season with a pinch of salt and pepper and transfer to a plate.
Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the beef strips and stir-fry for 1-2 minutes or until browned. Transfer to a plate and repeat with the remaining beef. Return the beef to the pan along with the carrot, baby bok choy, honey and soy sauce (for the noodles). Cook, stirring, for 1 minute, or until the sauce has thickened slightly. Add the udon noodles and toss until heated through.
Divide the beef and bok choy noodles between bowls and top with the mixed sesame seeds and the coriander-peanut sauce.