You will need
250 – 300 g beef steak, pork fillet or chicken breast fillets
1 T (15 ml) cornstarch (maizena)
1 x 200 ml Ina Paarman’s Honey & Soy Coat & Cook Sauce
1 punnet pak-choi, cut in half lengthways
1 punnet (100 g) green asparagus, cut in half
1 punnet (100 g) sugar snap peas, cut in half across
1 punnet (135 g) baby corn, cut in half lengthways
2 red bell peppers, cut into strips
Ina Paarman’s Vegetable Spice
3 cloves garlic, cut into slivers
1 T (15 ml) grated fresh ginger
2 small red chillies, finely sliced
Ina Paarman’s Garlic Pepper Seasoning
300 g udon noodles or any other long noodles of your choice
1 bunch of spring onions, cut into thirds on the diagonal
Slice meat thinly across the grain and place in a medium bowl.
Sprinkle over cornstarch, 1 T (15 ml) Honey & Soy Sauce, and 1 T (15 ml) canola oil and toss to coat the meat.
Prepare all the vegetables, toss with 2 T (30 ml) canola oil (keep the pak-choi separate and also toss with a little oil).
Put ¼ cup (60 ml) of water into the wok or large frying pan, bring to the boil and add the vegetables except the pak-choi.
Cover with a lid and steam vegetables for 5 minutes. Decant the wilted vegetables into a big mixing bowl.
Season to taste with Vegetable Spice. Don’t wash the pan. Add pak-choi and steam for 3 minutes. Add to steamed vegetables.
Cook the noodles according to pack instructions. Keep on one side.
Add 3 T (45 ml) of canola oil to the wok and heat on medium high.
Swipe steak through the oil and arrange slices in a single layer on the sides of the wok, cook, undisturbed, until undersides are browned, about 3 minutes.
Stir-fry steak with the aromatics for another minute or two. Add Garlic Pepper Seasoning to taste.
Add the remaining Honey & Soy Sauce. Add par-cooked vegetables and cooked noodles and warm through.
Top with spring onions and serve.