1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Soy and sesame beef skewers with udon noodle stir-fry

  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings


  • 1/3 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 garlic cloves, crushed
  • 2 tablespoons brown sugar
  • 800g beef rump steak, trimmed, thinly sliced
  • Rice bran oil spray
  • 1 large red onion, cut into 3cm cubes
  • 1 tablespoon sesame seeds

Udon noodle stir-fry

  • 270g packet dried udon noodles
  • 2 teaspoons rice bran oil
  • 1 large red capsicum, chopped
  • 1 cup broccoli florets
  • 425g can baby corn spears, drained, halved lengthways
  • 150g snow peas, trimmed, halved
  • 1 teaspoon sesame oil
  • 1/4 cup lemon juice


  • You'll need 12 pre-soaked bamboo skewers.


  • 1
    Combine soy sauce, vinegar, garlic and sugar in a large bowl. Add beef. Toss to combine. Cover, refrigerate for 3 hours, if time permits.
  • 2
    Spray 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.
  • 3
    Meanwhile, 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.
  • 4
    Serve skewers on stir-fry.

Source: taste.com.au


Please enter your comment!
Please enter your name here