Beef With Garlic Ginger Basil And Udon Noodles Recipes

BEEF WITH GARLIC, GINGER, BASIL AND UDON NOODLES

Steps:

• Slice the onion and capsicum and set aside.
• Finely slice the beef and place in a large bowl. Finely dice the ginger and garlic and add to the beef.
• Add the oyster sauce to the beef, ginger and garlic.
• Drizzle the chilli oil over the beef mixture and then mix it all together so that ginger and garlic can be seen to be mixed through.
• Cover the beef mixture and place in the refrigerator for a minimum of ten minutes.
• Place the noodles in boiling water and prepare as per instructions (usually cook in boiling for 2 minutes, then drain).
• While the noodles are cooking, heat the peanut oil in a wok.
• When the there is a slight haze coming from the oil, add the onion and cook for about 1-2 minutes until the onion has softened.
• Add the beef mixture and stir frequently over the heat.
• Add the soy sauce and kecap manis to the wok and stir through.
• Add the capsicum to the wok and toss through.
• Drain the noodles and set aside.
• Add the basil leaves and the cashews to the wok and stir for another 30 seconds,.
• Serve the noodles into bowls and top with the beef mixture.

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

UDON NOODLES WITH SPICED BEEF AND BASIL

Steps:

• In a shallow dish, combine the soy sauce and lime juice.
• Season well with salt and pepper; add in the steak.
• Stir until the steak is coated in the marinade; let marinate 1 hours; drain, reserving marinade.
• Put the cooked noodles in a pan of boiling water; cook for 1 minute to separate them.
• Drain well, refresh under cold running water, and set on one side.
• Plunge the green beans into a pan of boiling water and blanch for 2 minutes, then drain, refresh under cold running water, and set on one side.
• Heat a wok until hot; add the oil, then toss in the beef; stir-fry 2-3 minutes.
• Remove the beef from the wok using a slotted spoon; set aside.
• Add the chilies, scallions, and green beans to the wok, stir-fry 1 minute.
• Add the fish sauce, reserved marinade, and sugar; stir, then return the beef to the wok along with the noodles, stirring constantly until heated through.
• Season with salt and pepper to taste, mix in cilantro; serve with the basil scattered over the top.