Chinese Noodles with Rib-eye Steak

Hi all,

I hope you all have a great week so far and enjoy the sun which finally arrived in London. I’m still very busy with studying on the weekend that’s why I don’t have time to post here as much as I like. But the other day I cooked this delicious dish and I just thought I have to share it with the world.

The following serves 4 people:

For the noodles:

  • 400g of dried egg noodles
  • 8 spring onions, finely chopped
  • 1 garlic glove, crushed
  • Two hands full of sugar snap peas
  • 4 tablespoons of soy sauce
  • 6 tablespoons of chilli oil (alternatively use olive oil and half a red chilli, finely chopped)
  • Splash of runny honey
  • ¾ of a cup of beef stock
  • A generous handful of chopped coriander
  • 1 lime wedge per portion

For the steak:

  • 2x250g good quality rib-eye steaks
  • 2cm of ginger, finely grated
  • ½ red chilli, finely chopped
  • Salt, pepper, Chinese 5 spices
  • Juice from half a lime

Method:

Take a large bowl and mix together soy sauce, chilli oil and honey. Stir well and add garlic and spring onions. Cook the noodles according to the instructions, in the last two minutes add the sugar snap peas. Rinse all very well under cold water. Once all of the water is drained, put noodles and peas in the bowl, mix well with the dressing and add the beef stock. Give all a good stir and drizzle some coriander on top. Leave aside. For a bit of extra heat, add some more sliced red chillies.

Put your steaks on a large chopping board and season well from both sides with salt, pepper and Chinese 5 spices. On the side of the board, mix together the fine sliced chillies and the grated ginger and leave this aside until the steaks are cooked. In a very hot pan, fry the steaks from each side for two minutes. Turn down the heat and fry them for another minute each side. Now they are perfect for someone who likes them English. If you want them medium, give them another couple of minutes. Once they’re cooked, put them back on the chopping board, rob the chilli and ginger mixture on top and drizzle lime juice over them. Let them rest for ca. 4 minutes. That’s the perfect time to finish your aperitif and put some of the noodles in serving bowls. Slice your beef and divide between your bowls. Sprinkle some coriander leaves on top and serve with a lime wedge.

Enjoy!

P.S. This dish also works very well eaten cold the next day for lunch!

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