Put a large pan of salted water on to boil. Pour1 tbsp sesame oil into a dish or bowl and add 2 tbsptamari and 1 tbsp Demerara sugar. Peel and gratein the garlic and ginger. Stir to mix well. Add theminute steaks to the dish and turn to coat in themarinade. Set aside while you prepare the veg.

Scrub and trim the carrot, then slice it into thinbatons. Halve or quarter the shiitake mushrooms,so they are all roughly the same size. Trim theroots and any ragged tops off the spring onions,then thinly slice them (white and green parts).

The water should be boiling by now. Add the udonnoodles and simmer for 8 mins, till the noodlesare tender but still with a bit of bite.

While the noodles simmer, put a frying pan on ahigh heat for 2 mins, then add the steaks, shakingoff any excess marinade. Fry for 30 secs-1 min oneach side, tillcooked to your liking. Lift out of thepan and pop on a plate. Loosely cover with foil tokeep warm while they rest.

Add ½ tbsp oil to the frying pan and add thecarrot, shiitake and spring onions. Stir fry for5 mins, till the veg are just starting to softenand look juicy.

The noodles should be ready by now, so drainthem and add them to the veg. Scrape in themarinade from the dish and add 100ml warmwater. Toss together.

Slice the steaks and add them to the pan. Toss everything together again and warm through for 2-3 mins. Add the spinach and stir to just wilt it, then divide the steak and shiitake noodles between 2 warm plates and serve.