Introducing an Asian-Mexican fusion dish: The Teriyaki Striploin and Noodle Tacos! It's fun, and it'll take you only 30 minutes to prepare and cook!
2 tablespoons vegetable oil
500g Striploin (Lembughini's striploin XXL) 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
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
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
Heat up your taco bread over a pan, and then add the mix over your taco bread. Its now ready for dinner!