Teriyaki Beef & Noodle Stir-Fry

Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the red capsicum. Cut the broccoli into small florets and roughly chop the stalk. Roughly chop the coriander.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl. Return the pan to a high heat with a drizzle of olive oil. Add the carrot, red capsicum, broccoli and a dash of water and cook, stirring, for 5-6 minutes or until just tender. Transfer to a plate.

Return the frying pan to a high heat with a drizzle more olive oil. Add 1/2 the beef strips and cook, tossing, for 1-2 minutes or until browned. Transfer to a plate and repeat with the remaining beef strips. Add the drained udon noodles, veggies, soy sauce and the remaining 1 1/2 teriyaki sauce sachets to the frying pan. Bring to a simmer, then toss through the beef strips and any resting juices.