Friday, January 20, 2012

Sesame Beef and Noodle Salad

Noodles!! Noodles are fun, aren't they?  Even the word is fun.  Noodlenoodlenoddle.  Use your noodle! 

And other such silly things.

Now for the serious.  This noodle-y salad thing is seriously good.  So good that Jonno went back for seconds, even through it had some kick to it.  Jonno does not like much kick.  If you could measure the heat in something in terms of a soccer/football goal kick, Jonno likes things at a gentle tap to the goalpost that the goalie doesn't seem to be leaning towards.  This dish seemed to have somewhere in the region of a decent sock right at the goalie's head kind of kick. 

Oh dear, I think I've really been affected by living with Jonno (he who watches only sports on television) when I start using sport analogies in my food posts.  *Headdesk*


I don't know if it was because I made this dish at 8:30 at night after we'd gone for our run and were starving like some lions in the middle of a gazelle shortage, or what, but hot damn it was tasty.  Perfect for the summer time, nice and quick and you can use any extra veggies you might have on the verge of 'science experiment' status lounging around in the fridge.

Sesame Beef and Noodle Salad
adapted from Taste Magazine
  • 800(ish) grams thick lean steak, trimmed and sliced thinly
  • 2 tbsp sesame seeds
  • 2-4 cloves garlic, depending on how much garlic you like
  • 1 tbsp sambal oelek (Indonesian chillli paste, found in Asian grocery stores)
  • 1/4 cup soy sauce
  • 1/4 cup caster sugar
  • 1/8 cup white vinegar
  • 1 tbsp vegetable oil
  • 450g packet udon noodles
  • 1/4 red cabbage, shredded
  • 3 spring onions, finely sliced
  • any other veggies you have on hand, I threw in some red capsicum
  1. In a wok on medium heat, toast your sesame seeds until they begin to darken, about 7 minutes.
  2. Dump the sesame seeds and garlic into a medium-sized bowl, and use the back side/bottom end/pestle to smush the garlic and sesame seeds together.  Add sambal oelek, soy sauce, caster sugar, white vinegar, and oil and mix together. 
  3. Add the meat to the sauce mixture and then dump it into the hot wok.  Add the noodles to the wok and work them into the sauce to get them coated.
  4. Cook steak for 1-2 minutes on a side while the noodles cook in the sauce at the same time. 
  5. After a few minutes, add the veggies, stir through the mixture, then remove from heat.  Dinner is served!

1 comment:

  1. Nom, that sauce on the meat sounds beautiful. Love these flavours - will try this variation next time I'm stir-frying.



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