eCook Meal
Black Pepper Udon & Beef Rump Strips
with spinach & toasted soy-glazed cashews
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.49
for 4 servings · R43.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Honey-soy needs 60 mlEasy To Wok Honey, Soy and Ginger Stir Fry Sauce 125 ml 125 ml at R25.99 · 48% of packR12.48
-
Crushed Black Peppercorns needs 20 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Udon Noodles needs 400 gFresh Udon Noodles 250 g 250 g at R29.99 · 1.60× packR47.98
-
Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Sweet Tomato Soy Sauce
- Free-range Beef Rump Strips
- Rub & Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Nut, Crushed Black Peppercorns, Free-range Beef Rump Strips, Garlic, Ginger, Honey Soy, Onion, 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?
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. 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. 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.
What should be prepared from my kitchen to make Black Pepper Udon & Beef Rump Strips?
Beef, Cashew Nut, Crushed Black Peppercorns, Free-range Beef Rump Strips, Garlic, Ginger, Honey Soy, Onion, 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