- 400g rump steak finely sliced2 spring onions2 cups daikon - white radish2 carrots finely sliced mirin sukiyaki sauce hoisin saucesesame seedssesame oildark soy sauceoyster saucegarlicginger
- Sauce Preparation:Mix together2 tbsp roasted sesame seeds1 tbsp roasted sesame oil2 tbsp dark soy sauce2 tbsp mirin4 tbsp sukiyaki sauce2 tbsp hoisin sauce - adds a different flavour to the usual sukiyaki sauceMeat preparation :In bowl put 400g finely sliced beef rump steak. Add some black pepper1 deseeded finely sliced chilli1 chopped garlic clove1 tsp grated ginger1 tbsp mirin sauce1 tbsp soy sauce1 tbsp sesame oil1 tbsp oyster sauce.Cover and leave to marinate for a minimum 2 hours, preferably overnight in the fridge.Cook 1 packet Udon noodles as per instructions on packet, plunge in cold water and keep until required. Add 1 tsp vegetable oil to stop it sticking.Vegetable preparation:2 spring onions sliced diagonally2 cups Daikon finely sliced and salted and then squeezed2 carrots finely sliced1 cup shitake mushrooms sliced2 cups chinese spinach sliced1 head bok choi washed and sliced1 medium brown onion finely sliced2 cloves garlic finely chopped2 tbsp ginger finely chopped2 tbsp finely chopped chives2 tbsp finely sliced chilliesCooking method:Place 3 tbsp vegetable oil in wok. Heat until smoking hot. Place beef and let it sizzle. Leave the meat until it starts to caramelise, the meat is now ready to start stirring. Keep tossing until all the liquid evaporates. Then add brown onion, carrots and rest of the vegetables with the garlic and ginger. Keep tossing, then add the cooked Udon noodles and toss together for approximately 3 minutes. Add half the sauce and keep tossing until piping hot throughout. When ready, drizzle the remaining sauce, serve into bowls and garnish with shredded spring onion, chives and thinly sliced fresh chilli.
Brands and product used
- Lee Kum Kee - Hoi Sin Sauce