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How to make Teriyaki beef with udon noodles & wasabi mayonnaise

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 500g beef fillet steak
  • 60ml (1/4 cup) soy sauce
  • 2 tablespoons mirin (rice wine)
  • 2 tablespoons dry white wine
  • 800g fresh udon noodles
  • 2 1/2 tablespoons peanut oil
  • 2 red onions, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 8 green shallots, trimmed, cut into 10cm lengths, cut into thin strips
  • 2 tablespoons water

wasabi mayonnaise

  • 125g (1/2 cup) good-quality whole-egg mayonnaise
  • 2 1/2 teaspoons wasabi paste
  • 2 teaspoons hot water

Method

  • Step 1 Wrap beef in plastic wrap. Place in freezer for 1 hour or until partially frozen. Slice beef across grain into thin slices.
  • Step 2 Combine beef, soy sauce, mirin and wine in a shallow dish. Cover with plastic wrap. Place in fridge for 1 hour to marinate.
  • Step 3 Meanwhile, to make the wasabi mayonnaise, combine the mayonnaise, wasabi paste and water in a small bowl
  • Step 4 Place noodles in heatproof bowl, cover with boiling water. Set aside for 1 minute. Use a fork to separate, then drain. Heat 1 tablespoon of oil in a wok over medium heat. Add red onion and garlic, and cook, stirring often, for 7-8 minutes or until onion softens. Add noodles, green shallots and water. Cook, tossing, for 2 minutes or until noodles heat through. Place in a bowl. Cover with foil.
  • Step 5 Heat 2 teaspoons of remaining oil in wok over high heat. Add 1/3 of the beef mixture and stir-fry for 30-60 seconds or until brown all over. Transfer to a bowl and cover loosely with foil. Reheat wok and repeat with remaining oil and beef in 2 more batches.
  • Step 6 To serve, divide noodles among plates. Top with teriyaki beef and spoon over any juices. Drizzle with wasabi mayonnaise.