STEAK AND NOODLES
Recipe and photo: Jennifer Oakley
Quantities of ingredient are to you own personnel likes and tastes.
- steak of you choice
- ginger
- garlic powder
- paprika
- pinch of ground cinnamon
- Preheat the oven to 450ºF or 200+ºC.
- Season the steak with the spices to your taste.
- Sear the seasoned steak in a hot cast iron pan on the stove top for 1 – 2 minutes each side.
- Place the steak with the pan in the oven and bake for 6 minutes, remove and let it rest (time depends on how you like your steak cooked, of course).
- Vermicelli noodles, as much as you need
- 2 carrots, sliced or diced
- oil for frying
- spinach leaves
- ginger to taste
- garlic to taste
- Sauce:
- 2 tablespoons tomato sauce or ketchup
- 1 tablespoon soya sauce
- 1 tablespoon Worcestersauce
- ½ teaspoon Hoison sauce
- 2 tablespoons beef broth consentrate
- ½ teaspoon sugar
- Cook the Vermicelli according to the packet, in water for 3 minutes.When the noodes are done to your liking, scoop ½ a cup of the water out and put aside, strain the noodles.
- Mix the ingredients for the sauce in a bowl.
- Cook the carrots in a frying pan with oil until tender.
- When the carrots are ready, add the sauce, spinach, pasta water, ginger and garlic to the carrots in the pan and let it cook for a few minutes until the sauce thickens.
- Cut the steak into strips or slices.
- Dish the noodles on a plate, top with the steak, drizzle with Kewpie mayo (regular mayo is fine) a dash of pasta water if you prefer and a little more beef broth concentrate.
- Sprinkle with sesame seeds of your choice and enjoy, sooo good you won’t regret it.
