Wednesday, January 14, 2009

Teriyaki beef with udon noodles and wasabi mayonnaise

Teriyaki beef with udon noodles & wasabi mayonnaise
Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
* 500g beef fillet steak
* 60ml (1/4 cup) soy sauce
* 2 tbs mirin (rice wine)
* 2 tbs dry white wine
* 800g fresh udon noodles
* 2 1/2 tbs peanut oil
* 2 red onions, halved, cut into thin wedges
* 2 garlic cloves, crushed
* 8 green shallots, trimmed, cut into 10cm lengths, cut into thin strips
* 2 tbs water
wasabi mayonnaise
* 125g (1/2 cup) good-quality whole-egg mayonnaise
* 2 1/2 tsp wasabi paste
* 2 tsp hot water

1. Wrap beef in plastic wrap. Place in freezer for 1 hour or until partially frozen. Slice beef across grain into thin slices.
2. Combine beef, soy sauce, mirin and wine in a shallow dish. Cover with plastic wrap. Place in fridge for 1 hour to marinate.
3. Meanwhile, to make the wasabi mayonnaise, combine the mayonnaise, wasabi paste and water in a small bowl
4. Place noodles in heatproof bowl, cover with boiling water. Set aside for 1 minute. Use a fork to separate, then drain. Heat 1 tbs of oil in a wok over medium heat. Add red onion and garlic, and cook, stirring often, for 7-8 minutes or until onion softens. Add noodles, green shallots and water. Cook, tossing, for 2 minutes or until noodles heat through. Place in a bowl. Cover with foil.
5. Heat 2 tsp of remaining oil in wok over high heat. Add 1/3 of the beef mixture and stir-fry for 30-60 seconds or until brown all over. Transfer to a bowl and cover loosely with foil. Reheat wok and repeat with remaining oil and beef in 2 more batches.
6. To serve, divide noodles among plates. Top with teriyaki beef and spoon over any juices. Drizzle with wasabi mayonnaise.

Notes & tips
* Note: Mirin is available from selected supermarkets.

Recipe by Alison Roberts


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