Wash and trim the beans, then cut them in half. Peel the carrot and cut into thin sticks. Pat the beef fillet dry and cut into strips.
Mix half of the Soba Wok Style Sauce with soy sauce, mirin, sake, and 1 tsp vegetable oil. Heat the remaining vegetable oil in a small pan over medium to high heat. Sear the beef strips for about 2 minutes, turning until browned, then glaze with the sauce mixture. Remove beef strips from the pan and deglaze with 300 ml water. Cook the beans in the liquid for about 5 minutes.
Break the Soba Wok Style noodles in half, add them and the veggie pack to the beans, and simmer for another 2–3 minutes until the water is nearly gone. Add the remaining Soba Wok Style Sauce and carrot sticks to the noodles, stir and fry everything together until the liquid has fully evaporated. Fold in the beef fillet strips and serve sprinkled with fresh parsley to taste.
