Beef Stir Fry

WITH UDON NOODLES By Chef Steve Marsh

SERVES: 4 PREPARATION: 10mins COOKING: 15mins

This delicious recipe, by Chef Steve Marsh, is perfect for a quick lunch or supper to enjoy with your friends or family.

Steve's motto has always been to start with the best ingredients and let them speak for themselves. He moved to Cornwall over a decade ago, and believes that with the abundance of amazing seafood and vegetables available, there is no better place in the UK where all the ingredients come together so easily. His love for fine dining stemmed from working under Mark Raffan at the Gravetye, and he met Ed Hughes when Nathan Outlaw pipped him to the post for the Head Chef position at the St Enodoc Hotel. With a knack for pairing the earthy flavours of beers with different foods, he helped put a beer and food menu together with Henk at Halfway House.

ingredients
method
beer pairing
  • 4 rib-eye steaks, cut into ½ cm strips
  • 2 packets udon noodles (fresh are best)
  • 200g tenderstem broccoli, trimmed
  • 200g cashew nuts, lightly toasted
  • 50g sesame seeds, lightly toasted
  • 20ml oyster sauce
  • 20ml soy sauce
  • 10ml sesame oil
  • 1 bunch spring onions, washed, trimmed and sliced
  1. Seal the strips of beef in a nice hot wok, using the sesame oil to create a really nice flavour base to the beef, and adding a little pepper to season.
  2. Blanch the udon noodles in hot water and add to the beef, cooking for around 4 minutes to get a nice even colouring. Add the broccoli and sauces, continuously stirring, and add a little water at this point to help keep the noodles moist and give them a nice covering.
  3. Evenly distribute the noodles, beef and tenderstem on four plates or bowls. Sprinkle over the sesame seeds, cashew nuts and – lastly – the spring onions as a garnish.

Pair with a Sea Fury, Wolf Rock Red IPA or Best Bitter.


ingredients
  • 4 rib-eye steaks, cut into ½ cm strips
  • 2 packets udon noodles (fresh are best)
  • 200g tenderstem broccoli, trimmed
  • 200g cashew nuts, lightly toasted
  • 50g sesame seeds, lightly toasted
  • 20ml oyster sauce
  • 20ml soy sauce
  • 10ml sesame oil
  • 1 bunch spring onions, washed, trimmed and sliced
method
  1. Seal the strips of beef in a nice hot wok, using the sesame oil to create a really nice flavour base to the beef, and adding a little pepper to season.
  2. Blanch the udon noodles in hot water and add to the beef, cooking for around 4 minutes to get a nice even colouring. Add the broccoli and sauces, continuously stirring, and add a little water at this point to help keep the noodles moist and give them a nice covering.
  3. Evenly distribute the noodles, beef and tenderstem on four plates or bowls. Sprinkle over the sesame seeds, cashew nuts and – lastly – the spring onions as a garnish.
beer pairing

Pair with a Sea Fury, Wolf Rock Red IPA or Best Bitter.