Asian beef noodle bowl

    Asian beef noodle bowl

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    4hr59min


    1 person made this

    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.

    Ingredients
    Serves: 4 

    • 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)

    Method
    Prep:15min  ›  Cook:44min  ›  Extra time:4hr  ›  Ready in:4hr59min 

    1. 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.
    2. 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.
    3. Heat a large pan over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
    4. 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.
    5. 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.
    6. Divide noodle mixture among large bowls. Top with slices of steak.

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