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Udon noodles with teriyaki steak and spinach
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 500g beef rump steak, trimmed of excess fat
  • 80ml teriyaki marinade
  • 270g packet dried udon noodles
  • 3 tsp sesame oil
  • Handful (30g) baby spinach leaves
  • 100g enoki mushrooms, stems trimmed
  • 2 spring onions, thinly sliced on an angle
Instructions:
  • In a bowl, marinate the steak with 2 tablespoons of flavorful teriyaki sauce. Let it sit at room temperature for 5 minutes to absorb the delicious flavors.
  • Preheat a well-oiled pan over high heat. Sear steak for 2-3 minutes on each side for a perfect medium-rare or to your desired doneness. Place on a plate, tent with foil, and let it rest for 5 minutes before serving.
  • Cook the noodles as per the instructions on the packet, then drain them.
  • In a pot, bring the leftover teriyaki sauce and 2 cups (500ml) water to a boil. Remove from heat and add sesame oil and noodles, then portion noodles into bowls using tongs. Slice the steak thinly and place it on top of the noodles along with the spinach. Dip the enoki mushrooms in the broth using tongs, then arrange them on top of the noodles. Finally, pour the broth over everything and garnish with spring onion.

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