440g packet shelf-fresh udon noodles
500g beef rump steak, thinly sliced
1⁄4 cup vegetable oil
1 red onion, cut into thin wedges
5cm piece fresh ginger, peeled, cut into matchsticks
1 red capsicum, cut into 3cm pieces
1⁄2 cup teriyaki sauce
2 tsps sesame oil
1 tblsp sesame seeds
Prepare noodles according to packet directions. Drain.
Toss beef with 2 tblsps vegetable oil in a large bowl.
Heat a large, non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 1 to 2 minutes, or until browned. Remove.
Heat remaining vegetable oil in same hot wok. Add onion, ginger and capsicum. Stir-fry for 2 minutes, or until just tender.
Return beef to wok with noodles, sauce and sesame oil. Stir-fry for 1 to 2 minutes, or until hot.
Serve sprinkled with sesame seeds.