Name: BBQ ginger beef with cold sesame noodle salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1
Cuisine: asian
Ingredients: 60ml (1/4 cup) reduced-salt soy sauce; 60ml (1/4 cup) red wine vinegar; 46.00 gm canola oil; 50.00 ml fresh ginger, finely chopped; 32.40 gm hoisin sauce; 3 tsp sesame oil; 2.40 gm salt flakes; 2 (about 250g each) beef scotch fillet steaks; 270g pkt dried udon noodles; 4.60 gm canola oil; 4 spring onions, thinly sliced diagonally; 2 (about 175g total) carrots, peeled, cut into matchsticks; 60g snow peas, thinly sliced lengthways; 165.00 ml lightly packed fresh coriander leaves; 6.00 gm sesame seeds, toasted

BBQ ginger beef with cold sesame noodle salad

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Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Try Curtis Stone's irresistible Asian barbecue: ginger beef with noodle salad.

Ingredients:

60ml (1/4 cup) reduced-salt soy sauce
60ml (1/4 cup) red wine vinegar
46.00 gm canola oil
50.00 ml fresh ginger, finely chopped
32.40 gm hoisin sauce
3 tsp sesame oil
2.40 gm salt flakes
2 (about 250g each) beef scotch fillet steaks
270g pkt dried udon noodles
4.60 gm canola oil
4 spring onions, thinly sliced diagonally
2 (about 175g total) carrots, peeled, cut into matchsticks
60g snow peas, thinly sliced lengthways
165.00 ml lightly packed fresh coriander leaves
6.00 gm sesame seeds, toasted

Instructions:

Prepare the dressing by blending all ingredients in a high-speed blender for 20 seconds until smooth. Set aside 60ml (1/4 cup) of dressing at room temperature and store the rest in the fridge.
Preheat a barbecue to medium-high heat. Season the steaks generously with salt and pepper, then brush with reserved dressing. Grill each side for about 2 1/2 minutes until charred and cooked to medium-rare. Rest the steaks on a chopping board for 5-10 minutes before serving.
While the noodles are cooking, boil a large saucepan of salted water. Cook the noodles for 3-4 minutes until al dente. Drain and rinse under cold water, then drain again. Place noodles in a large bowl and mix in canola oil and 125ml (1/2 cup) of the chilled dressing. Add spring onions, carrots, snow peas, and coriander, and toss to combine.
Slice the steaks against the grain into 1cm-thick pieces. Plate the noodles, top with the beef, and pour the sesame seed dressing over it before serving.

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