<p>Sizzling beef noodles</p><p>Serves: 4</p><p>Ingredients 400g Northern Ireland Farm Quality Assured rump steak 150g broccoli 2 red peppers 1 bunch of spring onions 200g pack of bean sprouts 1 chilli 1 x 15ml (1 tbsp) sunflower oil 6 x 15ml (6 tbsp) water 4 x 15ml (4 tbsp) teriyaki sauce 250g cooked noodles Marinade 2 garlic cloves 2 x 15ml (2 tbsp) reduced salt soy sauce 2 x 15ml (2 tbsp) honey</p><p>Equipment Chopping boards, knives, garlic crusher, measuring spoons, mixing bowl, mixing spoon, wok, plate</p><p>Method 1. Make up the marinade:  Peel and crush the garlic and place in a mixing bowl;  Add the soy sauce and honey. 2. Slice the steak into thin strips. Remember to wash your hands thoroughly after handling raw meat. 3. Add the steak strips to the marinade, mix well and leave to marinate for 2 hours. 4. On a separate chopping board, prepare the vegetables:  Cut the broccoli into small florets;  Remove the stalk and seeds from the peppers and slice into thin strips;  Remove the stalk of the spring onions, peel and slice into 1 inch pieces;  Remove the top of the chilli, cut in half, de-seed and finely slice. 5. Heat the oil in a wok, remove the beef from the marinade and stir fry the beef for 5 minutes. Keep the marinade to use later. 6. Remove the beef from the wok and set aside. 7. Add the broccoli florets to the wok with the water and stir fry for 5 minutes. 8. Add the peppers and spring onions and stir fry for 3 minutes. 9. Add the teriyaki sauce and the remaining marinade and stir. 10. Return the beef to the wok, add the bean sprouts, chilli and noodles and stir fry for a further 2 minutes until the meat is piping hot.</p><p>© Livestock & Meat Commission for Northern Ireland 2016 © Livestock & Meat Commission for Northern Ireland 2016</p>