Udon Beef

A quick and tasty winter warmer with thanks once more to Cuisine magazine [issue 175, page 120] and the very innovative Ginny Grant.


2 tblsp cornflour.

2 tblsp peanut butter.

1 tblsp miso paste.

1 tblsp sesame oil.

1 tblsp balsamic vinegar.

1 tblsp sweet chilli sauce.

Salt to taste.

2 cups diced mushrooms.

1 tblsp dark soy sauce.

2 spring onions, finely chopped.

1/3 cup unsalted roasted peanuts.

¼ cup olive oil.

250g thinly sliced lean beef [porterhouse or topside].

200g fresh udon noodles.


Put the cornflour in a small bowl and quench with a little cold water. Add the peanut butter, miso paste, sesame oil, vinegar and chilli sauce and combine thoroughly. Add salt to taste and top up with cold water to the volume of 2 cups. Set aside. Chop the mushrooms, toss with the soy sauce and set aside. Prepare the spring onions, combine with the peanuts and set aside.


Place a pot of salted water on a hot flame and bring to the boil. Place the oil in a wok or sauté pan over another hob with a hot flame. Sear the beef all over and add the mushroom mixture. Continue to stir fry until most of the liquid has been absorbed then add the peanut butter mixture. Bring to the boil, stirring well, reduce the heat to a simmer and cook, uncovered for 8-10 minutes.

Add the noodles to the boiling water and cook for the time recommended on the pack [usually about 3-4 minutes] and strain. Share the noodles evenly between 2 heated bowls, top with the beef mixture and garnish with the peanuts and spring onions.

Serve with: Thinly sliced cabbage fried with garlic and sesame oil.

Serves: 2.


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