A quick, hearty stir-fry that’s full of Japanese flavour and perfect for mid week dinner
Ingredients
For the beef marinade
200 g sirloin steak, sliced thinly (about 2 cm pieces)
2 tbsp soy sauce
1 tsp sugar
2 cm piece of ginger, peeled and finely grated
2 cloves garlic, crushed
½ tsp cracked black pepper
For the stir-fry
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp water
500 g udon noodles (pre-cooked, available in most shops)
2 tbsp sunflower oil
125 g white onion, sliced
200 g tenderstem broccoli, cut into bite-sized pieces
1 tbsp toasted sesame seeds
1 tbsp of sesame paste
Method
Slice the steak thinly into strips about 5 cm long. (Tip: chill the steak in the freezer for 30 minutes beforehand — it makes slicing easier.)
Place the beef in a bowl with soy sauce, sugar, ginger, garlic, and black pepper. Mix well and leave to marinate for 30–60 minutes.
In a small bowl, whisk together sesame oil, soy sauce, and water to make a quick stir-fry sauce. Set aside.
Bring a large pot of salted water to the boil. Add the udon noodles and cook as per packet instructions (around 10–12 minutes if fresh). Drain, rinse briefly under cold water to stop them sticking, then set aside.
In the same pot, blanch the broccoli for 1 minute, then drain.
Heat a wok until smoking hot. Add the sunflower oil, then the marinated beef with its juices and the sliced onion. Stir-fry for about 1 minute.
Add the broccoli, noodles, and the stir-fry sauce. Toss everything together for another minute until the noodles are glossy and coated.
Finish with toasted sesame seeds and serve immediately.
