Instructions

• Mix the five-spice with ½ teaspoon of sea salt and ½ teaspoon of black pepper. Rub the mixture into the steaks.
• Heat 1 teaspoon of sunflower oil in a large, non-stick skillet over medium-high heat. Sauté the steaks for 4 to 5 minutes on each side or until cooked to your liking. Transfer the steaks to a warmed plate, cover loosely with foil, and set aside to rest.
• Using the same skillet, add the remaining sunflower oil and stir-fry the pak choi, carrot, and red pepper for 3 minutes. Add the noodles and continue to stir-fry for an additional 2 minutes.
• Pour in the teriyaki sauce and simmer for a few seconds until warmed through.
• To serve, divide the vegetable and noodle mixture between 2 plates or bowls. Slice the steak thickly and place on top of the noodles and vegetables. Garnish with sliced green onions.