Gochu-Steak Fusion

Ingredients

• Hakubaku Organic Udon Noodles
• 400g beef steak, sliced
• 2 tsp sesame oil
• 200g mushrooms (oyster, shiitake), sliced
• 1/4 cup Korean gochujang paste
• 150g baby spinach leaves
• 1 small head broccoli, cut into florets
• 1 sheet of nori
• 1 teaspoon sesame seeds, toasted

Method

1. Season the steak with a sprinkle of salt and 1 teaspoon of sesame oil and let it rest out of the fridge, so it reaches room temperature.
2. Cook the Hakubaku Organic Udon in rapid boiling water for 8 minutes. Save 1 cup of noodle water.Drain, then rinse well with cold water. Drain again.
3. Heat a lightly pan over high heat. Grill the steak for 3-4 minutes on each side.Remove from the heat and rest, loosely covered for 10 minutes.
4. Whilst the steak is resting, heat 1 teaspoon of sesame oil in a large frypan over medium heat. Cook mushrooms for 2-3 minutes or until browned. Remove and set aside.
5. Add the gochujang sauce to the pan and cook, stirring, for 1-2 minutes.
6. Add the noodle water, bring it to a simmer. Simmer for for 2-3 minutes until the liquid is slightly reduced.
7. Add the noodles and spinach and stir until spinach is wilted and noodles are coated in the sauce.
8. Divide noodles among serving plates, top with sliced steak, broccoli, mushroom and nori. Sprinkle with toasted sesame seeds.

Product used in recipe

• HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 180G