Sesame Steak Noodles with Crunchy Vegetables

Ingredients

• 500 g raw trimmed lean top-sirloin steak, about 2 cm thick
• 250 g dry thin wheat-and-egg noodles
• 150 g carrot, cut into thin matchsticks
• 200 g white cabbage, finely shredded
• 200 g bok choy, thinly sliced
• 12 g garlic, minced
• 15 g fresh ginger, minced
• 30 g neutral oil, divided
• 45 ml soy sauce
• 20 g oyster sauce
• 15 ml rice vinegar
• 15 g brown sugar
• 45 ml water
• 10 g toasted sesame oil
• 20 g white sesame seeds
• 2 g fine salt

Let’s make it

1. Mix the soy sauce, oyster sauce, rice vinegar, brown sugar and water in a bowl. Toast the sesame seeds in a dry frying pan over medium heat for 2 minutes, then tip onto a plate.
2. Pat the steak dry and season with the salt. Heat 15 g neutral oil in a large heavy frying pan over medium-high heat. Sear for about 5–7 minutes per side until the center reaches 145°F / 63°C. Transfer to a clean board and rest for at least 3 minutes.
3. While the steak cooks, boil the noodles in unsalted water according to their package, usually 4–6 minutes. Drain thoroughly and toss with the sesame oil.
4. Heat the remaining 15 g neutral oil in a wok or large frying pan. Stir-fry the carrot, cabbage and bok choy for 3–4 minutes. Add the garlic and ginger and cook for 30 seconds.
5. Add the noodles and sauce to the vegetables and toss over the heat for 1–2 minutes. Slice the rested steak thinly across the grain.
6. Divide the noodles and vegetables among four plates. Top with the sliced beef and all the toasted sesame seeds.