Beef sesame noodles

Ingredients

• 4 sizzle steaks (400g)
• 440g udon noodles
• 2 tbs cornflour
• 1 tbs ginger, grated
• 1 garlic clove, minced
• ½ red onion, sliced
• 1 red chilli, diced (optional)
• 4 tbs soy sauce
• 2 tbs sesame oil
• 1 tbs sesame seeds, toasted
• 5 tbs peanut oil (4 tbs for the steak,1 tbs for the vegetables)
• 120g baby spinach
• Salt and pepper

Method

Prepare the steak:

Pat the sizzle steaks dry with paper towels. Slice them in strips and place them in a bowl, season with salt and pepper, and coat well with cornflour. Set aside.

Toast the sesame seeds:

Heat a dry pan and toast the sesame seeds until golden. Remove and set aside.

Prepare vegetables and noodles:

Prepare all vegetables in advance, as this dish cooks quickly. Cook udon noodles according to packet instructions (soaking the noodles in boiling water for 2-3 minutes) drain and set aside.

Cook the steak:

Heat 4 tbs of peanut oil in a hot wok. Cook the steak in 2 batches for a few minutes until just done. Remove from the wok and set aside.

Cook the vegetables:

Add 1 tbs of peanut oil to the wok. Add the minced garlic and grated ginger. Stir fry for 30 seconds or until fragrant. Add the sliced onion and stir fry for another minute.

Combine and toss

Pour in the soy sauce , sesame oil and noodles. Toss to combine. Add baby spinach to the wok. Stir until just wilted. Return the cooked steak to the wok and toss with the noodles. Check for seasoning.

Serve:

Plate the noodles and steak. Garnish with toasted sesame seeds and diced red chill for a bit of heat.

Nutrition