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Recipe

Seared beef, green tea noodles and crunchy vegetables

Luca Villari presents this easy Asian-inspired noodle dish that provides a wallop of flavour while being light on your wallet

Dec 31, 2013 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Beef
  • 400 gram scotch fillet, thinly sliced
  • 3 tablespoon chopped lemongrass, white part only
  • 2 tablespoon vegetable oil
  • 2 teaspoon chilli flakes
Salad
  • 4 spring onions, sliced on an angle
  • small handful mint leaves, sliced
  • small handful coriander leaves
  • 3 shallots, thinly sliced
  • 2 carrots, peeled and cut into matchsticks
  • 2.5 centimetre piece of ginger, peeled and thinly sliced
Marinade
  • 2 tablespoon chinese black vinegar
  • 3 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/2 lemon, juice of
To serve
  • 300 gram cha soba (green tea noodles), blanched in boiling water for 5 minutes or until cooked, then drained and refreshed
  • 1 tablespoon white sesame seeds, toasted

Method

Seared beef, green tea noodles and crunchy vegetables
  • 1
    Marinate the beef in lemongrass, oil and chilli flakes for 10 minutes.
  • 2
    Place all salad ingredients in a large bowl. Whisk all marinade ingredients together and pour over salad ingredients.
  • 3
    Heat a wok until smoking hot, toss in the beef and cook for 1-2 minutes on each side. Add the salad ingredients, then the green tea noodles. Toss well and season to taste. Serve garnished with toasted sesame seeds.

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