Name: Teriyaki beef with udon noodles & wasabi mayonnaise
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 500g beef fillet steak; 60ml (1/4 cup) soy sauce; 40.00 ml mirin (rice wine); 40.00 gm dry white wine; 800g fresh udon noodles; 45.50 gm 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; 40.00 gm water; 125g (1/2 cup) good-quality whole-egg mayonnaise; 2 1/2 tsp wasabi paste; 10.00 gm hot water

Teriyaki beef with udon noodles & wasabi mayonnaise

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Indulge in savory teriyaki beef and udon noodle delight.

Ingredients:

500g beef fillet steak
60ml (1/4 cup) soy sauce
40.00 ml mirin (rice wine)
40.00 gm dry white wine
800g fresh udon noodles
45.50 gm 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
40.00 gm water
125g (1/2 cup) good-quality whole-egg mayonnaise
2 1/2 tsp wasabi paste
10.00 gm hot water

Instructions:

Chill beef in the freezer until slightly firm, about 1 hour. Slice thinly across the grain.
In a shallow dish, mix beef with soy sauce, mirin, and wine. Cover with plastic wrap and refrigerate for 1 hour to marinate.
In a small bowl, mix together the mayonnaise, wasabi paste, and water for the wasabi mayonnaise.
Place noodles in a heatproof bowl and cover with boiling water. Let sit for 1 minute, then use a fork to separate the noodles and drain them. Heat oil in a wok over medium heat and sauté red onion and garlic for 7-8 minutes until onion softens. Mix in noodles, green shallots, and water, and toss for 2 minutes until noodles are heated through. Transfer to a bowl and cover with foil.
In a hot wok, add 2 teaspoons of oil. Cook 1/3 of the beef mixture, stirring constantly, until browned all over (30-60 seconds). Transfer to a bowl and cover with foil. Repeat with the remaining beef in 2 more batches using more oil.
Serve by portioning out the noodles onto plates, topping them with teriyaki beef and its juices, and finishing with a drizzle of wasabi mayonnaise.

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