Japchae with teriyaki beef
Prep
15m
Cook
10m
serves
2
Inspired by Korea and New York, MasterChef winner Diana Chan creates a stir-fry that unites noodles, veg and beef for a fast and tasty dinner.
Ingredients (13)
- 1/3 cup (80ml) light soy sauce
- 2 tbs mirin
- 1 tbs sesame oil
- 1/2 tsp ground white pepper
- 250g porterhouse steak, thinly sliced
- 200g sweet potato glass noodles (from Asian food shops)
- 1/2 cup (125ml) sunflower oil
- 2 eggs, lightly beaten
- 2 garlic cloves, thinly sliced
- 1 onion, thinly sliced
- 1 red capsicum, cut into wedges, seeds removed
- 100g shiitake mushrooms, halved 1 carrot, shredded
- 100g baby spinach leaves Toasted white sesame seeds and baby shiso leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine soy, mirin, sesame oil, pepper and beef in a bowl. Marinate for 5 minutes. Remove steak. Set it and marinade aside.
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2.Meanwhile, cook glass noodles according to packet instructions, then drain and rinse under cold water until cool. Heat 2 tbs sunflower oil in a wok over high heat. Add egg, swirling to coat wok. Cook for 3 minutes or until just set. Transfer to a chopping board, roll and thickly slice.
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3.Return wok to high heat. Add steak and 2 tbs sunflower oil. Cook, stirring constantly, for 2 minutes or until rare. Add marinade. Cook for 1 minute until reduced slightly. Transfer to a bowl. Return cleaned wok to high heat with remaining 2 tbs sunflower oil. Add garlic and cook for 30 seconds or until crispy. Remove with a slotted spoon and set aside. Add onion and cook, stirring, for 2 minutes or until softened. Add capsicum, mushroom and carrot, and cook, stirring, for 2 minutes or until softened. Add spinach, noodles and steak mixture. Stir until heated through.
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4.Transfer to serving bowls. Top with omelette and garlic, and sprinkle over sesame and shiso to serve.
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