Plat
Sichuan Peppercorn Sirloin Steak with Miso Butter Udon, Sesame Spring Onions and Raw Yolk
35 minPour 1Nutri-Score C€€€
C
35 min
35 minSichuan Peppercorn Sirloin Steak with Miso Butter Udon, Sesame Spring Onions and Raw Yolk
ce qu’il vous faut
Ingrédients
sirloin steak (large, at room temperature)Viandes300 g
Sichuan peppercorns (toasted and ground)Épices10 g
spring onions (finely sliced)Fruits et légumes4 morceaux
soy sauceÉpicerie15 ml
sugarÉpicerie5 g
olive oilÉpicerie15 ml
lemon juice (freshly squeezed)Fruits et légumes15 ml
sesame dressingÉpicerie20 ml
butter (for basting and the pan)Produits laitiers40 g- miso pasteÉpicerie20 g
udon noodlesCéréales200 g
egg yolk (raw, for topping)Produits laitiers1 morceau
kimchi (to serve on the side)Produits frais60 g
par portion
Nutrition
1 380kcal
- Glucides
- 105 g
- Protéines
- 78 g
- Lipides
- 72 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Casserole
Mortier et pilon
pas à pas
Préparation
- Étape 1
Toast and grind the Sichuan peppercorns
- Toast the Sichuan peppercorns in a dry pan until fragrant.
- Grind them to a coarse powder.
- Étape 2
Coat the steak
- Rub the ground Sichuan peppercorns all over the sirloin steak.
- Étape 3
Make the sesame spring onions
- Slice the spring onions and add them to a bowl.
- Add the soy sauce, sugar, olive oil, lemon juice and sesame dressing.
- Mix well to combine.
- Étape 4
Cook the steak
- Heat a pan over high heat.
- Cook the steak for a couple of minutes on each side, basting with butter.
- Remove the steak and set aside to rest.
- Étape 5
Cook the udon noodles
- Boil the udon noodles in water for a couple of minutes.
- Drain them.
- Étape 6
Finish the noodles in the pan
- Add the miso and a touch more butter to the pan.
- Add the drained udon noodles and toss to coat.
- Finish with a squeeze of lemon.
- Étape 7
Assemble and serve
- Serve the noodles in a bowl.
- Top with the sliced steak and the sesame spring onions.
- Finish with a raw egg yolk and serve the kimchi on the side.