You can use striploin steak here if you like, it's important the steak is cut into thing strips to cook it evenly and quickly. To do the carrot ribbons, I like to use a peeler to give nice long thin ribbons.
Equipment: Saucepan, frying pan with lid
- 3 tbsp sunflower oil
- 250g (9oz) sirloin or rib eye steak, thinly sliced
- 1 tbsp toasted sesame seeds
- 200g (7oz) dried udon noodles
- 4 baby pak choi, quartered
- 1 carrot, sliced into ribbons
- 1½ tbsp rice wine vinegar
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- handful of coriander leaves
- handful of mint leaves
- Sea salt
- Make sure you have a large pot of salted water at boiling point over a high heat. Have a frying pan over a high heat also.
- Add the noodles to the saucepan of boiling water for 3–4 minutes, then drain.
- While the noodles are cooking add 2 tablespoons of the oil to the frying pan, season the beef and sprinkle with half the sesame seeds. Add to the pan and fry for 30 seconds on each side just enough for it to turn brown and nicely char. Set aside on a plate.
- Add the remaining tablespoon of oil to the pan along with the vegetables and toss over high heat to soften them slightly.
- Add a splash of water along with the rice wine vinegar, soy sauce and oyster sauce let them steam for a minute then return the beef to the pan and toss along with the drained noodles.
- Serve with the coriander leaves and mint over the top and remaining sesame seeds.