A South East Asian dish to prepare you for some of the tastes you will experience on our cruise of Japan and South Korea.
We are in the final stages of preparing our menus for this great cruise. We are combining Japanese dishes that can be “converted” plus our signature dishes and those which encompass our take on modern Jewish cuisine. Let us know if you have any favorite Japanese dishes that will enhance our cruise.
STEAK SATAY NOODLES
Ingredients
- Long-stemmed broccoli 200g, cut into 4cm pieces
- Medium egg noodles 3 nests (190g)
- Best steaks 2, fat trimmed, sliced into very thin strips, oiled and well-seasoned
- Spring onions 6, chopped, plus extra to serve
- Ginger a thumb-sized piece, grated
- Vegetable oil for frying
- Crunchy peanut butter 3 tbsp
- Coconut milk 200ml
- Soy sauce 2 tbsp
- Toasted sesame oil 1 tsp
- Sriracha or other kosher Asian chilli sauce 1-2 tbsp, depending on how hot you like it
- Red chill 1, finely chopped
Method
STEP 1
- Cook the broccoli in a pan of boiling salted water for 2 minutes. Take out with a
- slotted spoon then add the noodles to the same water and simmer until just-
- cooked. Drain.
STEP 2
- Heat a good quality fwok to very hot then stir-fry the steaks for 4-6 minutes until soft enough to eat (this will depend on the quality of the steak). Rest under foil while you finish the sauce.
STEP 3
- Put the spring onions, ginger and 1 tbsp of oil in the wok and cook until softened.
- Add the peanut butter, coconut milk, soy sauce, sesame oil, sriracha and enough
- water to make it saucy, then stir until smooth and bubbling.
STEP 4
- Tip in the noodles and toss, then add the sliced steak, plus any resting
- juices along with the broccoli. Keep tossing until everything is heated through.
- Sprinkle with red chilli (if brave) and more spring onions, if you like.
Enjoy
