Instructions
Follow the steps and taste along the way.
Prepare the ingredients and sauce
Cut the pak choi lengthwise into quarters, then into pieces; separate the thicker stems from the leaves. Cut the bell pepper into thin strips. Separate the white and green parts of the spring onion and chop both. Finely chop the garlic and ginger. In a bowl, mix the soy sauce, rice vinegar, honey and sesame oil.
Sear the beef
Heat a large frying pan or wok over high heat. Add the vegetable oil and arrange the beef strips in a single layer. Sear for about 2 minutes, stirring once, until the outside is sealed and browned in places. Transfer to a plate; it does not need to be fully cooked yet.
Stir-fry the vegetables
Add the white parts of the spring onion, garlic and ginger to the same pan. Stir for 20 seconds, then add the pak choi stems and bell pepper. Stir-fry over high heat for 2 minutes, until the vegetables have softened only slightly and the pepper still has some bite. Add the pak choi leaves and stir for another 30 seconds.
Heat the noodles in the sauce
Add the udon noodles and 50 ml of water. Cover the pan for 1 minute to loosen the noodles, then separate them with a spatula. Pour in the prepared sauce and toss until the noodles and vegetables are evenly coated.
Finish and serve
Return the beef and any juices from the plate to the pan and stir for about 1 minute, until the meat is hot and cooked through, with no raw center. Remove from the heat, sprinkle with the green parts of the spring onion and the sesame seeds, and divide between two plates immediately.
