Marinated steak is grilled, sliced and set on top of udon noodles and vegetables in this easy recipe inspired by Asian flavours.
2 people made this
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.