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Serves 2
Takes: 15 minutes

  • 1 tsp sesame oil
  • 450g rib eye steak
  • 250g cooked udon noodles
  • 1/2 head Chinese cabbage, thinly sliced
  • 100g radishes, thinly sliced
  • 1 carrot, shredded
  • 4 spring onions, finely sliced
  • A good handful coriander leaves
  • A small handful mint leaves
  • A good handful of roasted, salted peanuts, crushed
  • Sea salt and freshly ground black pepper
  • For the dressing
  • 3 tbsp dark soy sauce
  • 1 tbsp rice wine
  • 2tsp caster sugar
  • 2cm piece fresh ginger, peeled and grated
  • 2tsp sesame oil


  1. Heat a griddle pan over a medium high heat. Rub the steak with sesame oil and season generously with pepper and fry 3-4 minutes on either side until medium rare. Remove from the pan and allow to rest for 5 minutes.
  2. Mix together the ingredients for the dressing in a jar, shake to combine. Toss together the Chinese cabbage, carrots, spring onions and radishes in a large bowl along with two-thirds of the dressing.
  3. Toss the noodles with the remaining dressing and any juices from the rested steak.
  4. Arrange the noodles in a bowl followed by the veg.
  5. Slice the steak thinly and arrange on top of the noodles along with the herbs and crushed peanuts.