Preparation time 10 minutes, plus freezing
Cooking time 8 minutes
400 g (13 oz) thin beef fillet
3 tablespoons Japanese soy sauce
3 tablespoons mirin
3 tablespoons sake
1½ teaspoons sugar
400 g (13 oz) brown udon noodles
1 tablespoon toasted sesame oil
2 onions, sliced
200 g (7 oz) shiitake or chestnut mushrooms, sliced
160 g (5½ oz) bean sprouts or enoki mushrooms
1 spring onion, thinly sliced
2 teaspoons sesame seeds
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Wrap the beef fillet in clingfilm and place in the freezer for about 1 hour until it
is semi-frozen. Remove and use a sharp knife to slice very thinly, against the
Whisk together the soy sauce, mirin, sake and sugar in a small bowl to make a
Cook the noodles in a large saucepan of boiling water for 6–8 minutes, or
according to the packet instructions, until tender.
Meanwhile, heat a wok or large frying pan until smoking hot, add the sesame oil
and onions and stir-fry for 2–3 minutes. Add the shiitake or chestnut mushrooms
and the bean sprouts or enoki mushrooms and stir-fry for a further 2–3 minutes
or until softened. Stir in the beef and fry for 2 minutes, then pour in the prepared
sauce and bubble for 1 minute.
Drain the noodles and heap into deep bowls, then spoon over the beef, pouring
over any sauce left in the wok. Sprinkle with the spring onion and sesame seeds
and serve immediately.
For tofu, mushroom & mangetout stir-fry, make the sauce and cook the
noodles as above. Replace the beef with 400 g (13 oz) firm silken tofu, sliced.
Stir-fry the onions and mushrooms as above, then add the tofu and 125 g (4 oz)
mangetout and stir-fry for 2–3 minutes. Pour in the sauce and continue as above.