Black Pepper Udon Stir-fry
Photography by Olivia Galletly.
Serves: 4
INGREDIENTS
500 grams chuck steak, fat removed, cut into strips against the grain
2 tablespoons mirin
1½ teaspoons cracked black pepper
4 tablespoons light soy sauce
2 tablespoons rice bran or vegetable oil
1 tablespoon finely chopped fresh ginger
1 red onion, cut into wedges
½ red capsicum, julienned
1 small carrot, peeled, julienned
¼ green cabbage, roughly chopped
1 bok choy, finely chopped
3 cloves garlic, finely chopped
1 spring onion, white and green part finely chopped separately
400 grams udon noodles
½ teaspoon sesame oil
50ml boiling water
METHOD
In a bowl, combine the steak, mirin, pepper and 3 tablespoons of the light soy sauce. Cover and refrigerate at least 1 hour.
Heat 1 tablespoon of oil in a wok or non-stick sauté pan over a high heat. Fry the steak very briefly in three batches until browned. Set aside. Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium. Add the ginger, onion, capsicum, carrot and cabbage and fry for 5 minutes, or until softened. Add the bok choy, garlic and the spring onion whites and fry for 2 minutes.
Add the noodles, sesame oil, boiling water and remaining soy sauce. Fry until the water has evaporated, then add the steak and heat through. Serve with spring onion greens.
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