INGREDIENTS

• 250g Quick Fry Steak, cut into thin strips
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• pinch of ground white pepper
• 1 tsp cornflour
• 2 tbsp groundnut or vegetable oil
• 250g chestnut mushrooms, sliced
• 3cm piece fresh ginger, sliced into matchsticks
• 2 cloves garlic, finely sliced
• 4 spring onion, cut into 3 pieces
• ½ head savoy cabbage, shredded
• 500g cooked udon noodles
• 1 tbsp sesame seeds, toasted

METHOD

1. Toss the steak with the soy sauce, oyster sauce, white pepper & cornflour and set aside to marinate for 15-20 minutes.
2. Heat half the oil in a large wok or pan and fry the mushrooms for 4-5 minutes until golden brown all over and starting to crisp. Add the ginger and garlic and cook for a minute more before removing from the pan and setting aside with the mushrooms.
3. Heat 2 tablespoons of the oil in the pan over a high heat. Add the steak to the hot oil and fry for 1-2 minutes until coloured. Remove from the pan and add in the spring onions with the mushrooms, garlic and ginger and fry for a few minutes until the mushrooms are completely browned. Add in the cabbage and fry for a couple of minutes until the cabbage is tender.
4. Add back in the steak alongside the noodles and heat through before serving in deep bowls with a sprinkle of sesame seeds.