Spicy Teriyaki Beef Stir-Fry with Hokkien Noodles

1Prepare the teriyaki sauce by combining soy sauce (2 tablespoons), ketchup (2 tablespoons), mirin, brown sugar (1 tablespoon), and chili paste (1 teaspoon) in a small bowl. Stir well until sugar dissolves and set aside.

2If using fresh Hokkien noodles (200 g), separate and loosen them by briefly rinsing under warm water. Drain well.

3Heat vegetable oil (2 tablespoons) in a large wok or skillet over medium-high heat until shimmering.

4Add minced garlic (3 cloves), grated ginger (1 tablespoon), and the white parts of the spring onions (2). Stir-fry for about 30 seconds until fragrant, taking care not to burn.

5Add the sliced beef to the wok. Stir-fry for 3-4 minutes until the beef is browned but still tender. Season lightly with salt and pepper.

6Add the sliced onion (1 small) and red bell pepper (1) to the wok. Stir-fry for another 2 minutes until vegetables soften but retain some crunch.

7Pour the prepared teriyaki sauce over the beef and vegetables. Stir well to coat everything evenly and cook for 1-2 minutes until the sauce thickens slightly.

8Add the Hokkien noodles (200 g) to the wok. Toss gently but thoroughly to combine noodles with the sauce, beef, and vegetables. Heat through for 2 minutes, allowing the noodles to absorb the flavors.

9Drizzle sesame oil (1 teaspoon) over the stir-fry and toss once more to distribute.

10Remove from heat and transfer to serving plates. Garnish with toasted sesame seeds, (1 tablespoon) chopped green parts of spring onions, (2) and fresh coriander leaves.