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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Black Pepper Udon & Beef Rump Strips?
The preparation time for Black Pepper Udon & Beef Rump Strips with spinach & toasted soy-glazed cashews is between 20 and 35 minutes.
What is the total time required to make Black Pepper Udon & Beef Rump Strips with spinach & toasted soy-glazed cashews?
The total time required to make Black Pepper Udon & Beef Rump Strips with spinach & toasted soy-glazed cashews is between 30 and 45 minutes.
How many servings does Black Pepper Udon & Beef Rump Strips provide?
4 servings
What are the main ingredients in Black Pepper Udon & Beef Rump Strips?
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
What is the nutritional information of Black Pepper Udon & Beef Rump Strips?
Calories: 828, Carbs: 97 grams, Fat: grams, Protein: 45.3 grams, Sugar: 39.5 grams, Salt: 2133 grams
How do I prepare Black Pepper Udon & Beef Rump Strips?
DINNER IS READY: Bowl up the loaded noodles and sprinkle over the chopped nuts. Well done, Chef! 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. 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. 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. 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.
What should be prepared from my kitchen to make Black Pepper Udon & Beef Rump Strips?
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
How many calories does Black Pepper Udon & Beef Rump Strips have?
828 calories
How much fat content does Black Pepper Udon & Beef Rump Strips have?
grams
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