Sesame beef with gochujang udon noodles

Move over 2-minute noodles, this beef and udon dish will make your evening.

INGREDIENTS

• 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

• METHOD

  • 1.
    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.
  • 2.
    Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.
  • 3.
    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.
  • 4.
    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.
  • 5.
    Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.
  • 6.
    Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.