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1 sirloin steak (approx 250g), lean, trimmed of fat
3 tbsp Cooks' Ingredients Teriyaki Sauce
1 tsp cornflour
150ml Cooks' Ingredients Beef Stock
20g fresh root ginger, peeled and chopped
½ bunch salad onions, thinly sliced
100g trimmed sugar snap peas, halved diagonally
150g Amoy Straight to Wok Ribbon Rice Noodles
1 tsp wok oil
1 little gem lettuce, thinly sliced
Brush the steak with 1 tsp of the teriyaki sauce and leave to marinate for 10 minutes. Blend the cornflour in a small bowl with 2 tbsp water. Put the stock in a saucepan and add the ginger, salad onions and sugar snap peas. Bring to the boil and stir in the noodles. Turn off the heat.
Heat the oil in a frying pan and fry the steak for 2 minutes on each side for rare. Lift out onto a board.
Add the lettuce, remaining teriyaki and cornflour mixture to the saucepan and heat for 2 minutes until hot and thickened. Pile onto serving plates. Thinly slice the steak and arrange on top to serve.
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