Sunday, November 7, 2010

Black Peppered Beef Udon

Black Peppered Beef UdonIngredients:

3 pkts 7.20 oz japanese style noodles - Udon
1/2 lb Beef fillet/sirlion - slice thinly across the grain
4 - 5 slices ginger
1/2 cup chopped chinese celery

Oil for frying beef and noodle


1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil


11/2 tbsp black pepper - freshly ground
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch


Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.

Heat a pot of water and when water comes to a boil, put in the udon and turn off the heat. Let the udon sit in the hot water to keep warm.

Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the warm udon and beef.

Stir fry, then add in the gravy ingredients. Cook until gravy thickens and add in the chinese celery.

Serve hot.


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