4
40 minutes

Ingredients

Sirloin steak

  • 150g of sirloin steak, trimmed of fat and sliced into thin strips

Steak marinade

  • 1 tbsp of soy sauce
  • 1 tsp mirin
  • 1/2 tsp garlic, crushed
  • 1 tsp sesame oil
  • freshly ground black pepper

Mushrooms and sweet potato noodles

  • 70g of shiitake mushrooms, fresh, sliced (or dried shiitakes, soaked in water for 3 hours)
  • 4 white mushrooms, sliced
  • 250g of sweet potato noodles, (dangmyeon)

Mushroom and noodle marinade

  • 4 tbsp of soy sauce
  • 1 tbsp of runny honey
  • 1 tbsp of soft brown sugar
  • 1 tbsp of sesame oil
  • freshly ground black pepper

Spinach

  • 115g of baby spinach, rinsed and drained

Spinach marinade

  • 1/2 tsp garlic, crushed
  • 1 tsp sesame oil

Vegetables

  • 3 spring onions, trimmed and sliced lengthways into strips
  • 1 red pepper, julienned
  • 1 carrot, peeled and julienned
  • vegetable oil, 2-3 tbsp

Garnish

  • 1 large egg, separated into white and yolk
  • salt
  • 1 tbsp of toasted sesame seeds

Method

1
To begin, place the strips of sirloin in a bowl with the soy sauce, mirin, crushed garlic, sesame oil and a grinding of fresh pepper. Stir and set aside to marinate while you prepare the rest of the ingredients
2
Place all of the mushroom and noodle marinade ingredients in a small bowl and stir to combine. Put 2 tablespoons of the mixture in a separate bowl, add the shiitake and white mushroom slices, stir to combine and leave to one side
3
Bring a large saucepan of water to the boil and add the spinach. Blanch for 30 seconds, then remove the spinach with a slotted spoon and place in a bowl of iced water to cool it down as quickly as possible. Keep the saucepan of water simmering while you prepare the spinach
4
Squeeze the spinach with your hands to remove as much water as possible and place the spinach in a bowl with the crushed garlic and sesame oil. Stir to combine and leave to one side
5
Bring the water that the spinach was cooked in back to the boil and add the noodles. Cook for 1 minute, stir the noodles then cover and simmer for a further 7 minutes. They should be soft and chewy. Drain the noodles in a sieve and rinse under the cold tap to stop them cooking further
6
Place the drained noodles in a large bowl and cut into them randomly with a pair of kitchen scissors a few times to shorten them. Add the rest of the mushroom and noodle marinade to the noodles, stir to combine and leave to one side
7
Next, prepare the egg garnish. Place a small frying pan over a low heat, add a teaspoon of vegetable oil and swirl it around the pan
8
Add a pinch of salt to the egg white, lightly whisk with a fork to combine and add to the pan, swirling to create a thin layer. Cook gently for one minute, flip over and cook for a further minute. Transfer to a plate, while you cook the egg yolk
9
Repeat the same process with the egg yolk and transfer to a plate. Once cool, cut both the cooked egg white and egg yolk into thin strips. Set aside
10
Place a wok or large frying pan over a medium-high heat and add a couple of teaspoons of vegetable oil
11
Add the spring onions and stir-fry until they are translucent. Transfer to the bowl of noodles
12
Add another couple of teaspoons of oil to the frying pan, along with the carrots, and stir-fry for a minute. Add the red pepper and stir-fry for another minute before transferring to the noodle bowl
13
Add another couple of teaspoons of oil and stir-fry the mushrooms for a couple of minutes. Transfer to the noodle bowl
14
Finally add another 2 teaspoons of oil to the pan and stir-fry the beef for a couple of minutes before adding to the noodle bowl
15
Stir all of the ingredients in the noodle bowl together and serve topped with the egg strips and a sprinkle of sesame seeds