Teriyaki Egg Noodles with Steak and Edamame Beans
Trim any fat from the steak and cut the meat across the grain into thin strips.
Put the steak in a shallow dish and spoon over the Kikkoman Teriyaki Sauce with Roasted Garlic, stirring until the beef is coated. Cover with cling film and leave in the fridge to marinate.
Heat 1 tablespoon of the oil in a wok and stir-fry the onion and red pepper over a high heat for 3 minutes.
Add the edamame beans and stir-fry for a further 1 minute. Remove the vegetables from the pan and set aside.
Add the rest of the oil to the wok, lift the beef out of the dish and stir-fry for 3-4 minutes.
Add the noodles and vegetables and pour over any sauce left in the dish. Toss everything together over the heat for 5 minutes until piping hot. Serve at once.
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