Satay Beef with Vegetable Noodles

Steps

1. Bring a medium pot of salted water to the boil. Peel and grate kiwifruit and place in a medium bowl. Pat beef dry and slice, against the grain, into 1cm strips. Add to bowl with kiwifruit, toss to combine and set aside to marinate. In a small bowl, mix all satay sauce ingredients together.
2. Grate carrots and separate lettuce leaves. Place noodles in pot of boiling water and cook for 2-3 minutes. Drain and rinse with cold water. Use scissors to cut noodles in a few places, to make them easier to eat. Heat a drizzle of oil in a wok or fry-pan on high heat. Pat beef dry and season.
3. Fry beef, in two batches, for 2-3 minutes until browned and just cooked through. Set beef aside in a large bowl. Wipe pan clean, add a drizzle of oil and return to medium heat. Finely dice onion and cook for 2-3 minutes until soft, add corn and carrot and stir-fry for a further 1 minute.
4. Add drained noodles to fry-pan with soy sauce and sesame oil, toss and cook for 1 minute until noodles are heated though. Set aside in bowl with beef and toss together.
5. Add satay sauce mixture to fry-pan and simmer for about 1 minute until thickened, add 1 tablespoon of water if sauce becomes too thick.
6. To serve, place beef noodles, lettuce leaves and satay sauce in the middle of the table for everyone to serve themselves. Spoon some beef noodles into a lettuce cup and top with a spoonful of satay sauce.