Beef and Udon Noodle Stir-Fry with Soy, Ginger, Tenderstem Broccoli and Cavolo Nero

Name: Beef and Udon Noodle Stir-Fry with Soy, Ginger, Tenderstem Broccoli and Cavolo Nero
Cuisine: Japanese
Ingredients: 2 quantities of fresh udon noodles or 500 g (1 lb 2 oz) frozen udon noodles or 250 g (9 oz) good-quality dried udon noodles; 2 quantities of fresh udon noodles or 500 g (1 lb 2 oz) frozen udon noodles or 250 g (9 oz) good-quality dried udon noodles; 2 quantities of fresh udon noodles or 500 g (1 lb 2 oz) frozen udon noodles or 250 g (9 oz) good-quality dried udon noodles; 200 g (7 oz) rump steak; 1 tsp granulated sugar; 2 cm (¾ inch) piece of root ginger, peeled and finely grated; 2 garlic cloves, crushed; ½ tsp freshly ground black pepper; 1 tbsp sesame oil; 3 tbsp soy sauce; 1 tbsp water; 200 g (7 oz) tenderstem broccoli, cut into bite-sized pieces; 2 tbsp sunflower oil; 125 g (4 oz) white onion, sliced; 200 g (7 oz) cavolo nero cabbage, stem discarded, leaves roughly chopped; 200 g (7 oz) cavolo nero cabbage, stem discarded, leaves roughly chopped; pinch of crushed chilli (dried red pepper) flakes; 1 tbsp toasted white sesame seeds (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Now you have made your own Udon Noodles, why not try this super-quick beef and udon stir-fry? It is a doddle to make, requiring just a single rump steak, plenty of green veggies and noodles that will feed up to four!

I love the way meat is consumed in Asian food cultures; a little goes a long way. The beef is marinated in soy sauce, sugar, ginger and garlic and has tons of flavour. As with all stir-fries, have all the ingredients ready before you h

Ingredients

Asia
Japan
Main course

Ingredients

Method