Name: Barbecue ginger beef with cold sesame noodle salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Ingredients: 2 (about 350g each) beef scotch fillet steaks; 9.20 gm canola oil; 270g pkt dried udon noodles; 6 green shallots, thinly sliced diagonally; 2 (about 175g) carrots, peeled, cut into matchsticks; 60g snow peas, thinly sliced lengthways; 165.00 ml lightly packed fresh coriander leaves; 6.00 gm white sesame seeds, toasted; 6.00 gm black sesame seeds, optional; 60ml (1/4 cup) reduced-salt soy sauce; 60ml (1/4 cup) Italian red wine vinegar; 46.00 gm canola oil; 50.00 ml finely chopped fresh ginger; 32.40 gm hoisin sauce; 3 tsp toasted sesame oil; 2.40 gm salt flakes

Barbecue ginger beef with cold sesame noodle salad

0 Likes

Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Stir-fry beef strips with noodles and zesty Asian dressing for a vibrant barbecue dish.

Ingredients:

2 (about 350g each) beef scotch fillet steaks
9.20 gm canola oil
270g pkt dried udon noodles
6 green shallots, thinly sliced diagonally
2 (about 175g) carrots, peeled, cut into matchsticks
60g snow peas, thinly sliced lengthways
165.00 ml lightly packed fresh coriander leaves
6.00 gm white sesame seeds, toasted
6.00 gm black sesame seeds, optional
60ml (1/4 cup) reduced-salt soy sauce
60ml (1/4 cup) Italian red wine vinegar
46.00 gm canola oil
50.00 ml finely chopped fresh ginger
32.40 gm hoisin sauce
3 tsp toasted sesame oil
2.40 gm salt flakes

Instructions:

Blend all dressing ingredients in a blender until smooth. Set aside 60ml (1⁄4 cup) at room temperature and store the rest in the fridge.
Preheat a barbecue grill to medium-high heat. Brush the steaks with a teaspoon of oil and season generously. Grill for 5-6 minutes on each side for medium doneness, basting with the reserved dressing in the final 2 minutes of cooking. Rest the steaks on a cutting board for 5-10 minutes before serving.
Cook the noodles in a saucepan of salted boiling water for 3-4 minutes until al dente, then drain, rinse under cold water, and drain well. Transfer the noodles to a bowl and stir in the remaining oil and 125ml (1⁄2 cup) of chilled dressing. Add shallot, carrot, snow pea, and coriander, toss to coat.
Cut steaks across the grain into 1cm-thick slices. Plate noodles among serving dishes. Arrange beef on top. Combine sesame seeds with the reserved dressing and drizzle over the beef.

We use cookies

Similar Recipes

BBQ ginger beef with cold sesame noodle salad

Sirloin steak with watercress and ruby grapefruit salad

Thai beef salad with lime sesame dressing

Green tea beef yakitori with Japanese seasoned rice

Beef yakitori skewers