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Sesame Beef with Gochujang Udon Noodles

Cooking Method ,
Difficulty Beginner
Servings 4

Try these noodles for a fresh new taste your palette will love, this beef and udon dish will make your evening.

  • 400 grams skirt beef steak
  • 2 teaspoons sesame oil
  • 400 grams Udon Noodles
  • 50 grams Unsalted Butter (Chopped)
  • 150 grams Asian Mushrooms (Sliced)
  • 1/4 cup Gochujang ((Korean fermented chilli paste))
  • 1 tablespoon Tomato Sauce
  • 120 grams Baby Spinach Leaves
  • 6 ounces Broccolini (1 bunch cut in half on the diagonal, blanched)
  • 1/2 cup Nori (Chopped)
  1. 1. Place the skirt steak on a large oven tray, season with salt flakes, and drizzle with the sesame oil. Leave the steak to stand at room temperature for 30 minutes or until the fridge chill has gone.

    2. Cook the udon noodles according to packet instructions, reserving 1 cup (250ml) of noodle water.
    3. Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.
    4. Meanwhile, heat half the butter in a large non-stick frypan over medium-high heat. Add the mushroom and cook for 2-3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1-2 minutes until the gochujang is lightly caramelized. Add the noodle water and bring to a simmer, cooking for 2-3 minutes until the liquid is slightly reduced.
    5. Add the noodles, spinach, and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.
    6. Divide noodles among serving plates, top with sliced steak, broccolini, mushroom, and nori. Sprinkle with sesame seeds to serve.
Keywords: beef, 30 minutes or less, healthy dinner, sesame beef