Monday, June 11, 2007

Beef Udon

Beef Udon
Originally uploaded by Lisa Fagg.

A scrumptious bowl of goodness courtesy of my Wagamama cookbook. As with many of the dishes in this book, the preparation took longer than the cooking. But you learn to love preparation when cooking this way - enjoy a glass of crisp, cool white whine while chopping and changing. The rest is just a flash in the pan...

Spiced Beef Noodles

200g udon noodles
200g beef sirloin or rump, cut into strips 5mm thick
1 tablespoon cornflour
salt and white pepper
2 tablespoons vegetable oil
3cm piece of ginger root, peeled and grated
4 handfuls of baby spinach
2 spring onions, cut into 4cm lengths
1 tablespoon soy sauce
1 red chilli, de-seeded and finely sliced
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds, briefly toasted in a hot, dry frying pan

Cook the noodles according to the instructions on the packet, drain and refresh under cold water. Put the beef, cornflour and salt and pepper in a plastic bag and toss the meat to coat. set aside. Heat the oil in a hot wok, add the ginger and cook for 30 seconds. add the beef and stir fry for 2 minutes or until the beef is just cooked. Add the spinach, spring onions and 1 tablespoon of water and toss for 1 minute so everything is wilted. Add the soy sauce and chilli. Taste and adjust the seasoning. Add the noodles, toss to ensure that everything is combined and top with the toasted sesame oil and sesame seeds