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Sichuan Peppercorn Sirloin Steak with Miso Butter Udon, Sesame Spring Onions and Raw Yolk
35 minPorcje: 1Nutri-Score C€€€
C
35 min
35 minSichuan Peppercorn Sirloin Steak with Miso Butter Udon, Sesame Spring Onions and Raw Yolk
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Składniki
sirloin steak (large, at room temperature)Mięso300 g
Sichuan peppercorns (toasted and ground)Przyprawy10 g
spring onions (finely sliced)Warzywa i owoce4 kawałki
soy sauceSpiżarnia15 ml
sugarSpiżarnia5 g
olive oilSpiżarnia15 ml
lemon juice (freshly squeezed)Warzywa i owoce15 ml
sesame dressingSpiżarnia20 ml
butter (for basting and the pan)Nabiał40 g- miso pasteSpiżarnia20 g
udon noodlesProdukty zbożowe200 g
egg yolk (raw, for topping)Nabiał1 kawałek
kimchi (to serve on the side)Produkty świeże60 g
na porcję
Wartości odżywcze
1380kcal
- Węglowodany
- 105 g
- Białko
- 78 g
- Tłuszcz
- 72 g
czego użyjesz
Przybory
Patelnia
Miska
Rondel
Moździerz z tłuczkiem
krok po kroku
Przygotowanie
- Krok 1
Toast and grind the Sichuan peppercorns
- Toast the Sichuan peppercorns in a dry pan until fragrant.
- Grind them to a coarse powder.
- Krok 2
Coat the steak
- Rub the ground Sichuan peppercorns all over the sirloin steak.
- Krok 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.
- Krok 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.
- Krok 5
Cook the udon noodles
- Boil the udon noodles in water for a couple of minutes.
- Drain them.
- Krok 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.
- Krok 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.