Sunday night dinner sorted

INGREDIENTS
 500g rump stir fry strips
180g udon noodles
2 stems lemongrass (white part only)
1/2 small wombok
Shredded1 bunch baby bok choy
Quartered1/3 cup (80ml) tamarind puree
1/3 cup (80ml) beef stock
30g palm sugar,
Grated Pickled ginger
 Red chilli slices and coriander and edamame to serve

METHOD
1. Cook the noodles in a saucepan following packet directions, drain well and set aside.Heat a non- stick wok or frying pan over high heat. Add the beef cook in batches, stirring for 2-3 minutes until browned. Transfer to a clean plate.
2. Add the wombok, buk choy, tamarind, stock and sugar to the wok. Toss to combine, stir fry for 2 -3 minutes. Return noodle and beef with any juices to noodle mixture, toss to combine and cook for 2 minutes until heated through.
3. Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.

TIPS
-Thinly sliced beef sirloin or scotch can also be used in this recipe.
-Swap palm sugar for brown sugar. Fresh lemongrass for lemongrass paste.
-Udon noodles can be swapped out for a Gluten Free noodle option.
-Refrigerate any left overs in a sealed container for next day lunches.