A deliciously simple stir-fry and the perfect summer entertaining dish! You need to try pan-seared steak with asparagus spears and shiitake mushrooms, tossed in udon noodles. No matter how you decide to serve this recipe, it’s always a showstopper with amazing flavours and guaranteed compliments. When you discover how easy it is to cook, you will make it again and again, and again!
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Cooking time: 15 mins (plus prep)
Serves 2 (multiply for additional diners)
EQUIPMENT
- Frying pan
- Small saucepan
- Steaming hot water tap or kettle
- Medium all-purpose knife
- Chopping board
- Colander
- Tongs/chopsticks/spatula
- Small bowls (to set food aside)
- Serving plate
INGREDIENTS
- 1 Rump or Ribeye Steak, 250g
- 2 pinches of salt
- 200g packet of pre-cooked udon noodles
- 1 red chilli
- 3 garlic cloves
- 1 lemongrass stalk
- 60g asparagus
- 60g fresh shiitake mushrooms
- 1 red onion
- 60g sugar snap peas, ends trimmed off and string pulled out.
- 1 tsp vegetable oil
- 4 tsp sesame oil
- 4 tsp light soy sauce
- Hot water
For the glaze:
- 1 tbsp light soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp sesame oil
METHOD
- Pat dry the steak, then rub the salt onto both sides and set aside.
- Soak the udon noodles in hot water for 5 mins, strain and set aside.
- Finely mince the chilli, garlic and lemongrass. Mix in a small bowl and set aside.
- Wash and prep the asparagus, shiitake mushrooms, red onion and sugar snap peas. Simply cut them all into bite-sized pieces – or how you prefer to serve them!
- Heat up the vegetable oil in a frying pan to a high heat, then add the steak and sear for 1 minute per side for medium. Take off the heat and rest for 3-5 minutes, then thinly slice and set aside.
- Using the same pan, add all the vegetables and dry toss for 1 minute. Add 2 tsp of sesame oil, 2 tsp of soy sauce, and half the chilli, garlic and lemongrass mix, then toss for another 10-15 seconds. Move to a plate and set aside.
- Using the same pan, add the udon noodles and dry toss for 1 minute. Add in the remaining sesame oil, soy sauce, and chilli, garlic and lemongrass mix and toss together. Add the cooked vegetables back into the pan and mix well, then turn off the heat immediately.
- To make the glaze, combine all the ingredients together in a small saucepan on a medium heat, stirring gently until you see bubbles starting to form. Turn off the heat and set aside.
- To plate, place the noodles and vegetables first, then add your steak slices and generously drizzle over the glaze to finish.
Professional chef, restaurateur and author, Thuy Pham has created this delicious recipe exclusively for Rangemaster using her Leckford Deluxe 110cm Dual Fuel range cooker.
