Ingredients

The following ingredients have 4 Servings
  • 400g skirt beef steak
  • 2 tsp sesame oil
  • 400g udon noodles
  • 50g unsalted butter, chopped
  • 150g mixed Asian mushrooms, sliced
  • 1/4 cup gochujang (Korean fermented chilli paste)
  • 1 tbs tomato sauce
  • 120g baby spinach leaves
  • 1 bunch broccolini, cut in half on the diagonal, blanched
  • Chopped nori & toasted sesame seeds, to serve

Instruction

  • Place the skirt steak on a large oven tray, season with salt flakes and drizzle with the sesame oil. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.
  • Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.
  • Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.
  • Meanwhile, heat half the butter in a large non-stick frypan over medium-high heat. Add the mushroom and cook for 2-3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1-2 minutes until the gochujang is lightly caramelised. Add the noodle water and bring to a simmer, cooking for 2-3 minutes until the liquid is slightly reduced.
  • Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.
  • Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.