Teriyaki Steak Stir-Fry

Thinly slice the cucumber. Transfer to a bowl along with the sugar and the rest of the white wine vinegar. Add a pinch of salt, then mix well and set aside.

Boil plenty of water in a pot or saucepan for the noodles. Chop the leek into thin half rings and finely dice the carrot. Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the carrot and leek for 6 - 8 minutes, seasoning with salt and pepper.

Heat another drizzle of sunflower oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak strips in their marinade for 1 minute until evenly browned, leaving them slightly rare if preferred (see Tip).

Tip: fry the steak strips for more or less time as preferred, depending on how rare you'd like them.

In the meantime, boil the noodles for 3 - 4 minutes, then drain and transfer to the vegetables. Stir in the East Asian-style sauce and cook for 1 more minute, then drizzle with extra-virgin olive oil as preferred.

Did you know... wholegrains contain more fibre than white grains, as well as 3 - 5 times more vitamins and minerals; such as calcium, magnesium and iron, along with vitamins B1, B2 and E.