Ingredients
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1/3 cup soy sauce
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2 tablespoons rice wine vinegar
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2 garlic cloves, crushed
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2 tablespoons brown sugar
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800g beef rump steak, trimmed, thinly sliced
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Rice bran oil spray
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1 large red onion, cut into 3cm cubes
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1 tablespoon sesame seeds
Udon noodle stir-fry
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270g packet dried udon noodles
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2 teaspoons rice bran oil
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1 large red capsicum, chopped
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1 cup broccoli florets
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425g can baby corn spears, drained, halved lengthways
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150g snow peas, trimmed, halved
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1 teaspoon sesame oil
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1/4 cup lemon juice
Equipment
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You'll need 12 pre-soaked bamboo skewers.
Method
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1Combine soy sauce, vinegar, garlic and sugar in a large bowl. Add beef. Toss to combine. Cover, refrigerate for 3 hours, if time permits.
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2Spray a chargrill pan with rice bran oil. Heat over medium-high heat. Thread beef and onion alternately onto skewers. Sprinkle with sesame seeds. Cook skewers for 8 to 10 minutes, turning, or until browned and cooked through.
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3Meanwhile, make stir-fry Cook noodles in a large saucepan of boiling water, following packet directions, until just tender. Drain. Heat oil in a large deep frying pan over medium-high heat. Add capsicum, broccoli and corn. Cook, stirring, for 3 minutes. Add snow peas. Cook, stirring, for 2 minutes. Add sesame oil, lemon juice and noodles. Cook. stirring, for 1 minute or until combined.
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4Serve skewers on stir-fry.
Source: taste.com.au
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