Lemongrass Beef Udon | RANGEMASTER

Ingredients

• Frying pan
• Small saucepan
• Steaming hot water tap or kettle
• Medium all-purpose knife
• Chopping board
• Colander
• Tongs/chopsticks/spatula
• Small bowls (to set food aside)
• Serving plate
• 1 Rump or Ribeye Steak, 250g
• 2 pinches of salt
• 200g packet of pre-cooked udon noodles
• 1 red chilli
• 3 garlic cloves
• 1 lemongrass stalk
• 60g asparagus
• 60g fresh shiitake mushrooms
• 1 red onion
• 60g sugar snap peas, ends trimmed off and string pulled out.
• 1 tsp vegetable oil
• 4 tsp sesame oil
• 4 tsp light soy sauce
• Hot water
• 1 tbsp light soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp sesame oil