Beef Miso And Sesame Noodles Recipes

Steps:

• Combine soy sauce, miso paste, sushi seasoning and ginger in a bowl. Set aside.
• Cook noodles in a saucepan of boiling water for 8 minutes or until just tender. Refresh under cold water. Drain. Set aside.
• Heat 1 teaspoon of oil in a wok or large non-stick frying pan on high heat. Stir-fry half the beef for 2-3 minutes or until browned. Transfer to a bowl. Repeat with remaining beef, reheating wok between batches.
• Heat remaining oil in wok on high heat. Stir-fry onion for 1-2 minutes or until soft. Add garlic, carrot, cabbage and water. Stir-fry for 2-3 minutes or until carrot is tender-crisp. Add noodles, beef and soy sauce mix. Stir-fry for 2 minutes or until heated through. Divide among bowls. Top with shallot and sesame seeds.

Steps:

• Cook the noodles in boiling salted water until just tender, then drain and rinse in cold water. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbsp water, then cover and steamfry for 3 mins. Remove the lid, add the spring onions and stir-fry for 2 mins, adding a splash more water if needed to cook the veg. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm.
• Wipe out the wok and heat the remaining oil until smoking. Tip in the beef and stir-fry for 2 mins over a high heat, but don't move it around too much initially or it will release liquid and stew rather than fry. Tip in the sesame seeds, cook for 1 min more, then add the honey. Toss to coat the beef well, then add the remaining soy and bubble briefly. Spoon over the vegetables and noodles and serve immediately.

Steps:

• Cut the steak into strips across the grain with a sharp knife, then mix with the miso, grated ginger and grated garlic. Grind in some black pepper and toss really well to coat the meat.
• Bring a medium pan of water to the boil, add the broccoli and blanch for 2 mins. Remove with a slotted spoon. Add the star anise, noodles and spring onions to the water, and cook for 5 mins until the noodles soften.
• Meanwhile, heat the oil in a non-stick wok and stir-fry the steak for 1 min until it just changes colour. Remove from the pan and add the garlic slices, remaining ginger and mushrooms. Stir-fry until the mushrooms soften. If the wok looks a bit dry, splash in a little water from the noodles.
• Return the steak to the wok, add the broccoli and toss well over the heat to warm through, adding a little more water to loosen the sauce a little. Drain the noodles and pile onto plates. Top with the stir-fry and serve drizzled with a little soy sauce or sesame oil, if you like.

Steps:

• Combine steak and soy sauce in a plastic container with a lid. Marinate in the refrigerator for 2 hours.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.
• While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.
• Transfer broth and noodles to 2 bowls. Slice steak and place on top.