Noodles and more…

Move over 2-minute noodles, this beef and udon dish will make your evening.

INGREDIENTS

• 400g skirt beef steak
• 2 tsp sesame oil
• 400g udon noodles
• 50g unsalted butter, chopped
• 150g mixed Asian mushrooms, sliced
• 1/4 cup gochujang (Korean fermented chilli paste)
• 1 tbs tomato sauce
• 120g baby spinach leaves
• 1 bunch broccolini, cut in half on the diagonal, blanched
• Chopped nori & toasted sesame seeds, to serve

METHOD

1.Place the skirt steak on a large oven tray, season with salt flakes and drizzle with the sesame oil. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.

2.Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.

3.Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.

4.Meanwhile, heat half the butter in a large non-stick frypan over medium-high heat. Add the mushroom and cook for 2-3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1-2 minutes until the gochujang is lightly caramelised. Add the noodle water and bring to a simmer, cooking for 2-3 minutes until the liquid is slightly reduced.

5.Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.

6.Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.

* recipe can be found here