Tender steak on sticky glazed vegetables paired with noodles to soak up the extra sauce - this is one delicious bowl of goodness.
Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
100g noodles
1 1/2 tsp mirin
1 1/2 tsp rice wine vinegar
1 1/2 runny honey
1 tsp finely grated fresh ginger
1 1/2 tsp coconut oil
250g beef steak - almost any kind will work for this, except minute/chuck steak
200g brussels sprouts, halved
100g baby bok choy
100g shiitake mushrooms
1 tsp sesame seeds
1 or 2 spring onions, sliced
For the Sauce:
1/2 tbsp tamari
1 tsp mirin
1/2 tsp sesame oil
1 tsp honey
1 tsp finely grated fresh ginger
Cook the noodles following the directions on the packet. Rinse with cold water and set aside. Combine the dressing ingredients together in a small bowl and set aside. Combine the mirin, vinegar, honey and ginger in a bowl. Season the steak.
Heat half of the coconut oil in a large frying pan or work over medium-high heat. Cook the steak whole, turning every minute, for 5 minutes for medium or to suite your taste. Transfer the steak to a plate to rest and cover it with foil.
Heat the remaining oil in the pan. Add the sprouts. Cook, stirring regularly, for 4 minutes and then add the bok choy and mushrooms. Cook for a few more minutes until the sprouts start to turn golden brown.
Add the mirin mixture and continue to cook for 2 minutes until the vegetables are glazed and sticky. Stir in half the sesame seeds and remove the pan from the heat.
Thinly slice the steak. Divide the noodles between two serving bowls and top with the vegetables and slices of steak.
Drizzle with the sauce and sprinkle with the remaining sesame seeds.
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