A simple yet delicious and deeply satisfying dish that will bring Japanese flavours into any home cook's kitchen a perfect Friday night flavour bomb
Ingredients
For the beef and marinade:
200 g sirloin steak sliced in 2cm
2 Tbsp soy sauce
1 tsp granulated sugar
2 cm piece of ginger root peeled & finely grated
2 cloves garlic, crushed
½ tsp black pepper
For the stir-fry:
1 Tbsp sesame oil
3 Tbsp soy sauce
1 Tbsp water
500 g udon noddles (I used pre-cooked udon, available from most stores
2 Tbsp sunflower oil
125 g white onion, sliced
200 g tenderstem broccoli cut into bite-sized piece
1 pinch ChanChan Korean spice bag chilli
1 Tbsp toasted white sesame seeds
Instructions
Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. Let it marinate for 30–60 minutes.
In a small bowl, mix the sesame oil, soy sauce and water until combined. Set aside until needed.
Bring a large pan of salted water to the boil. Add the udon noodles to the pan and cook for about 10–12 minutes if using fresh, or follow the packet instructions. Keeping the water in the pan, remove the noodles into a colander and refresh them under fresh cold water to eliminate starchiness and stop them from overcooking. Drain the noodles and keep warm.
Add the broccoli to the same pan and cook for 1minute, then remove from the pan and drain.
Add the sunflower oil to a large wok and heat it through on the highest heat until smoking hot. Add the beef, its marinade and the onion to the wok and cook, stirring constantly, for 1 minute. Add the broccoli and cook for a further 30 seconds
