Ingredients
- 500g beef fillet steak
- 60ml (1/4 cup) soy sauce
- 2 tablespoons mirin (rice wine)
- 2 tablespoons dry white wine
- 800g fresh udon noodles
- 2 1/2 tablespoons 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 tablespoons water
wasabi mayonnaise
- 125g (1/2 cup) good-quality whole-egg mayonnaise
- 2 1/2 teaspoons wasabi paste
- 2 teaspoons hot water
Method
- Step 1Wrap beef in plastic wrap. Place in freezer for 1 hour or until partially frozen. Slice beef across grain into thin slices.
- Step 2Combine beef, soy sauce, mirin and wine in a shallow dish. Cover with plastic wrap. Place in fridge for 1 hour to marinate.
- Step 3Meanwhile, to make the wasabi mayonnaise, combine the mayonnaise, wasabi paste and water in a small bowl
- Step 4Place noodles in heatproof bowl, cover with boiling water. Set aside for 1 minute. Use a fork to separate, then drain. Heat 1 tablespoon 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.
- Step 5Heat 2 teaspoons 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.
- Step 6To serve, divide noodles among plates. Top with teriyaki beef and spoon over any juices. Drizzle with wasabi mayonnaise.
- Low carb
- Low sugar
Nutrition
3331 kj
Energy
39g
Fat Total
10g
Saturated Fat
5g
Fibre
42g
Protein
82mg
Cholesterol
1551.2mg
Sodium
8g
Carbs (sugar)
63g
Carbs (total)
All nutrition values are per serve
Notes
Note: Mirin is available from selected supermarkets.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Australian Good Taste
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