Tuesday, February 10, 2009

Yaki Udon Beef with Beef

Okay, I know I have said this before but seriously, you have to check out Soy and Pepper now!
This woman is so talented with both photography and culinary skills. Every time I go there I find a new recipe that I just HAVE to try. This was today's find:





1lbs beef, thinly sliced

1 tbsp light soy sauce

1 tsp mirin

1 tsp sake

1/2 tsp corn flour

Two portions of udon noodles

2 stalks of spring onions, sliced on the diagonal

2 bunches of bak choy or other greens, cut into sections

Oil for cooking

4 tbsp light soy sauce

2 tbsp sake

1 tsp thick dark soy sauce (or Japanese Worchestershire sauce)

2 tsp sugar

Pinch of salt

1/4 tsp sesame oil

1 tsp sesame seeds, toasted

Method: 1. Marinate the beef in light soy sauce, mirin, sake and corn flour for an hour or overnight.

2. Cook the udon noodles according to pack instructions. Drain and set aside. 3. While the noodles are cooking, heat a wok or large pan until hot and toast the sesame seeds in the dry pan. Stir to make sure they don't burn. Remove and set aside when lightly toasted.

3. While the noodles are cooking, heat a wok or large pan until hot and toast the sesame seeds in the dry pan. Stir to make sure they don't burn. Remove and set aside when lightly toasted.

4. Heat the wok again till it almost starts to smoke. Add some oil and when the oil is hot, add the beef. Stir fry briskly until the beef is half cooked, about 2 minutes. Set aside.

5. Heat more oil in the wok and add spring onions and boy choy. When the vegetables have just wilted, add the udon and the rest of the seasoning and mix well. Put the beef back into the wok to heat through and finish cooking. Dish out and sprinkle with sesame seeds to garnish.

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