Toss tender beef strips with noodles and zingy Asian dressing to create Curtis Stone's latest barbecue winner.
- 2 (about 350g each) beef scotch fillet steaks
- 2 teaspoons canola oil
- 270g pkt dried udon noodles
- 6 green shallots, thinly sliced diagonally
- 2 (about 175g) carrots, peeled, cut into matchsticks
- 60g snow peas, thinly sliced lengthways
- 2/3 cup lightly packed fresh coriander leaves
- 1/2 tablespoon white sesame seeds, toasted
- 1/2 tablespoon black sesame seeds, optional
- 60ml (1/4 cup) reduced-salt soy sauce
- 60ml (1/4 cup) Italian red wine vinegar
- 2 1/2 tablespoons canola oil
- 2 1/2 tablespoons finely chopped fresh ginger
- 1 1/2 tablespoons hoisin sauce
- 3 teaspoons toasted sesame oil
- 1 teaspoon salt flakes
- For the dressing, blend all the ingredients in a blender on high speed for 20 seconds or until smooth. Place 60ml (14 cup) of the dressing in a bowl and reserve at room temperature. Place the remaining dressing in an airtight container in the fridge.
- Preheat a barbecue grill on medium-high. Brush steaks with 1 tsp oil. Season well. Cook for 5-6 minutes each side for medium or until cooked to your liking, brushing with reserved dressing in last 2 minutes of cooking. Transfer to a board. Set aside for 5-10 minutes to rest.
- Meanwhile, cook noodles in a saucepan of salted boiling water for 3-4 minutes or until al dente. Drain. Rinse under cold water. Drain well. Transfer to a bowl. Stir in remaining oil and 125ml (12 cup) chilled dressing. Add shallot, carrot, snow pea and coriander. Toss to coat.
- Slice steaks against the grain into 1cm-thick slices. Divide noodles among serving plates. Top with beef. Stir sesame seeds into the remaining chilled dressing and drizzle over the beef.