Black Pepper Udon Stir-fry

In a bowl, combine the steak, mirin, pepper and 3 tablespoons of the light soy sauce. Cover and refrigerate at least 1 hour.

Heat 1 tablespoon of oil in a wok or non-stick sauté pan over a high heat. Fry the steak very briefly in three batches until browned. Set aside. Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium. Add the ginger, onion, capsicum, carrot and cabbage and fry for 5 minutes, or until softened. Add the bok choy, garlic and the spring onion whites and fry for 2 minutes.

Add the noodles, sesame oil, boiling water and remaining soy sauce. Fry until the water has evaporated, then add the steak and heat through. Serve with spring onion greens.