Method

1. Heat 2 teaspoons oil in a wok over a high heat. Cook steak in batches, for 2 minutes or until browned, adding more oil as required. Transfer to a bowl.
2. Add carrots and capsicum to wok and stir fry for 2 minutes. Add broccolini and snow peas and toss until combined. Add 2 tablespoons water and cook for 2 minutes or until vegetables are just softened. Return steak to wok with green onions and Passage to Asia Teriyaki Chicken stir-fry sauce. Stir until combined. Cook for 2 minutes or until heated through. Add noodles and toss to combine. Serve topped with sesame seeds and green onion.

What You'll Need

• 2 tablespoons vegetable oil
• 500g rump steak, cut into thin strips
• 1 carrot, halved lengthways, thinly sliced diagonally
• 1 red capsicum, deseeded, thinly sliced
• 1 bunch broccolini, trimmed, halved lengthways, cut into thirds
• 100g snow peas, trimmed, halved lengthways diagonally
• 4 green onions, thinly sliced diagonally
• 200g Passage to Asia Teriyaki Chicken stir-fry sauce
• 450g pkt hokkien noodles, cooked, drained
• Toasted sesame seeds, to serve
• Extra thinly sliced green onions, to serve