Broth: Bring a large pot to high heat and add 3 cups beef stock, 2 tbs soy sauce, 1.5 tbs sugar and 1 tsp salt. Bring to a boil.

Beef: Slice 300g scotch fillet into thin strips. Slice 1 onion. Heat a pan over high heat. Add the beef & onions to the pan, along with 1 tsp sugar and 1 tbs soy sauce. Cook for 3-4 minutes to flash fry.

Udon: Cook udon noodles as per packet instructions.

Vegetables: Remove the ends of 2 bok choi and add to the broth and cook for 2 minutes. Grate 1 carrot.

Assemble: Add cooked udon to your bowls, top with broth, cooked beef & onions & cooked bok choi. Serve with carrots and sliced spring onions and enjoy.