U-don’t know what you’re missing if you haven’t tried udon, Chef! These thick Japanese noodles soak up all the yumminess in the sweet tomato soy sauce, dotted with silky onion, crushed black peppercorns, and a spicy hit of fresh ginger. Served with NOMU Oriental Rub-coated beef strips and cashew nuts for crunch.
Black Pepper Udon & Beef Rump Strips
Black Pepper Udon & Beef Rump Strips
with spinach & toasted soy-glazed cashews
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Cashew Nuts
- Crushed Black Peppercorns
- Free-range Beef Rump Strips
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Honey Soy
- Onion
- Onions
- Rub & Flour
- Spinach
- Sweet Tomato Soy Sauce
- Udon Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Deglaze the pan with the honey-soy and simmer until evaporated, 1-2 minutes. Remove from the pan and roughly chop when cool enough to handle.
BEEF
Return the pan wiped down to medium-high heat with enough oil to cover the base. Pat the beef strips dry with paper towel, add to a bowl, add the rub & flour, and toss to combine. When hot, fry the strips until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
LOADED NOODLES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the grated garlic, crushed black peppercorns (to taste), and the grated ginger, fry until fragrant, 1-2 minutes. Mix in the sweet tomato soy glaze and 50ml of water. Simmer until slightly thickening, 2-3 minutes. Mix in the cooked beef strips, the noodles, and the shredded spinach. Mix to combine, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles and sprinkle over the chopped nuts. Well done, Chef!
Udon Noodles - 100g
Cashew Nuts - 15g
Honey-soy - 15ml
Free-range Beef Rump Strips - 150g
Rub & Flour - 20ml
Onion - 1
Garlic Clove - 1
Crushed Black Peppercorns - 5ml
Fresh Ginger - 10g
Sweet Tomato Soy Sauce - 50ml
Spinach - 40g
NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Deglaze the pan with the honey-soy and simmer until evaporated, 1-2 minutes. Remove from the pan and roughly chop when cool enough to handle.
BEEF
Return the pan wiped down to medium-high heat with enough oil to cover the base. Pat the beef strips dry with paper towel, add to a bowl, add the rub & flour, and toss to combine. When hot, fry the strips until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season.
LOADED NOODLES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4-5 minutes. Add the grated garlic, crushed black peppercorns (to taste), and the grated ginger, fry until fragrant, 1-2 minutes. Mix in the sweet tomato soy glaze and 100ml of water. Simmer until slightly thickening, 2-3 minutes. Mix in the cooked beef strips, the noodles, and the shredded spinach. Mix to combine, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles and sprinkle over the chopped nuts. Well done, Chef!
Udon Noodles - 200g
Cashew Nuts - 30g
Honey-soy - 30ml
Free-range Beef Rump Strips - 300g
Rub & Flour - 40ml
Onion - 1
Garlic Cloves - 2
Crushed Black Peppercorns - 10ml
Fresh Ginger - 20g
Sweet Tomato Soy Sauce - 100ml
Spinach - 80g
NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Deglaze the pan with the honey-soy and simmer until evaporated, 1-2 minutes. Remove from the pan and roughly chop when cool enough to handle.
BEEF
Return the pan wiped down to medium-high heat with enough oil to cover the base. Pat the beef strips dry with paper towel, add to a bowl, add the rub & flour, and toss to combine. When hot, fry the strips until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
LOADED NOODLES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Add the grated garlic, crushed black peppercorns (to taste), and the grated ginger, fry until fragrant, 1-2 minutes. Mix in the sweet tomato soy glaze and 150ml of water. Simmer until slightly thickening, 3-4 minutes. Mix in the cooked beef strips, the noodles, and the shredded spinach. Mix to combine, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles and sprinkle over the chopped nuts. Well done, Chef!
Udon Noodles - 300g
Cashew Nuts - 45g
Honey-soy - 45ml
Free-range Beef Rump Strips - 450g
Rub & Flour - 60ml
Onions - 2
Garlic Cloves - 3
Crushed Black Peppercorns - 15ml
Fresh Ginger - 30g
Sweet Tomato Soy Sauce - 150ml
Spinach - 120g
NOODLES
Bring a pot of water to a boil for the noodles. Cook the noodles until separated and pliable, 1-2 minutes. Drain and toss through a drizzle of olive oil.
NUTS
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Deglaze the pan with the honey-soy and simmer until evaporated, 1-2 minutes. Remove from the pan and roughly chop when cool enough to handle.
BEEF
Return the pan wiped down to medium-high heat with enough oil to cover the base. Pat the beef strips dry with paper towel, add to a bowl, add the rub & flour, and toss to combine. When hot, fry the strips until browned, 30-60 seconds per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
LOADED NOODLES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes. Add the grated garlic, crushed black peppercorns (to taste), and the grated ginger, fry until fragrant, 1-2 minutes. Mix in the sweet tomato soy glaze and 200ml of water. Simmer until slightly thickening, 3-4 minutes. Mix in the cooked beef strips, the noodles, and the shredded spinach. Mix to combine, 1-2 minutes. Remove from the heat and season.
DINNER IS READY
Bowl up the loaded noodles and sprinkle over the chopped nuts. Well done, Chef!
Udon Noodles - 400g
Cashew Nuts - 60g
Honey-soy - 60ml
Free-range Beef Rump Strips - 600g
Rub & Flour - 80ml
Onions - 2
Garlic Cloves - 4
Crushed Black Peppercorns - 20ml
Fresh Ginger - 40g
Sweet Tomato Soy Sauce - 200ml
Spinach - 160g
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