Slow beef salad
SERVES: 4 DIFFICULTY: Medium COOKING TIME: 20 minutes
Slow-frying the onions makes for a meal to relax over
• 180g Hakubaku Organic Udon (2 bundles)
• 2 onions, thinly sliced in rings
• 6 spring onions, thinly sliced
• 2 tbsp vegetable oil
• 300g rib-eye or scotch fillet, brushed with olive oil
• Salt and pepper
• 300 ml chicken stock (or dashi broth if available)
• 1 tbsp mirin
• 3 tbsp tamari or soy sauce
• 1 tbsp white miso paste
• 100g silken firm tofu, in small cubes
• 2 tsp caster sugar
• 150g snow peas, trimmed, sliced lengthways
• 1 tbsp black sesame seeds
1. Prepare Hakubaku Organic Udon as per pack instructions. Rinse, drain and set aside.
2. Heat oil in frying pan to medium-low and add onions and half of the spring onions. Cook gently, stirring occasionally, for around 15 minutes until soft. Set aside.
3. Season the oiled steak and sear the steak in a hot frying pan over high heat for 1 minute each side until browned. Remove from heat to a plate, cover and rest for 10 minutes.
4. Place chicken stock in a large saucepan and bring to a simmer. Add in mirin, tamari, miso paste, slow-fried onions, cubed tofu and caster sugar. Stir gently to combine and heat for 2-3 minutes.
5. Thinly slice the steak.
6. Refresh Udon in boiling water, drain and divide between four bowls. Top with broth and sliced steak. Garnish with sliced snow peas, sesame seeds and the rest of the spring onions. Serve immediately.