Recipe Cuisine: Chinese
Theme: One Bowl Wonder
Chinese sweet and salty stirfry
By: Luke Lewis
Ingredients
- Carrot x2 julienned
- Olive oil 1 tablespoon
- 180g of porterhouse steak
- Red Capsicum (whole), finely sliced
- Yellow onion (whole)
- 120g of Udon noodles
- Half a cup of water (sauce ingredients)
- One third a cup of tamari (sauce ingredients)
- 1 tablespoon of honey (sauce ingredients)
- 1 tablespoon of sushi seasoning (sauce ingredients)
- 2 teaspoons of sesame oil (sauce ingredients)
- Two garlic cloves (minced) (sauce ingredients)
- Two teaspoons of fresh ginger grated (sauce ingredients)
- 1 tablespoon of cornstarch (sauce ingredients)
- Salt and pepper for the steak
- Chilli sliced (for garnish)
- Coriander (for garnish)
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
Method
- Pull the steak out of the fridge, bring to room temperature and add salt and pepper. Let sit for 15 minutes while you prepare the sauce and vegetables.
- Bring a pot of water to boil and add the Udon noodles for 8 minutes (as per instructions on the packet). Once the noodles are cooked drain in a colander and set aside.
- Prepare all of the vegetables like suggested in the recipe.
- Combine all of the ingredients for the sauce in a jar and stir vigorously. Set aside for later.
- Add a tablespoon of oil and Heat a frypan to very hot, cook the porterhouse steak on each side for 4 minutes each side, flipping the steak every 30 seconds. Once you have cooked for the full 8 minutes, remove the steak from the heat put on a plate and cover with alfoil to rest for 10 minutes
- With the oil from the steak, add the onion capsicum and carrot to the frying pan and flash fry for 3 minutes for each ingredient.
- Thinly sliced the steak after it has rested and add to the vegetables in the hot frying pan.
- Add the noodles to the hot frying pan.
- Add the sauce to the frying pan. Fry for 2 minutes, or until the sauce thickens. Serve immediately. Add chilli and coriander to the top for garnish.
- ENJOY!!
