About this recipe:Marinated steak is grilled, sliced and set on top of udon noodles and vegetables in this easy recipe inspired by Asian flavours.
120ml reduced salt soy sauce
80ml vegetable oil
50g brown sugar
1 tablespoon freshly minced ginger
1/2 teaspoon garlic powder
900g flank or sirloin steak
280g Japanese udon noodles
175g mangetout or sugarsnap peas
100g broccoli florets
1 tablespoon mirin (Japanese sweet wine)
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Method Prep:15min › Cook:44min › Extra time:4hr › Ready in:4hr59min
Whisk soy sauce, vegetable oil, brown sugar, ginger and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with cling film. Let marinate in the fridge, at least 4 hours and up to overnight.
Bring a large pot of salted water to the boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
Heat a large pan over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
Preheat oven grill or barbecue for medium heat. Cook steak, basting with half of the reserved marinade, until internal temperature reaches 60 C for medium or 65 C for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
Combine remaining marinade, mangetout, broccoli florets and mirin in the pan. Cook and stir over medium-high heat until vegetables are tender, about 2 minutes. Add drained noodles; mix well to combine.
Divide noodle mixture among large bowls. Top with slices of steak.