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Hed Chef
Beef on a bed of udon
By Hedy Khoo
March 14, 2011
[email protected]
CLOTHES: Courtesy of Marciano. LOCATION: Courtesy of Kitchen Culture at Leng Kee Road. MAKE-UP AND HAIR: By Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678). TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
THERE are few things worse than overdone beef.
Even being stood up on a date ranks lower than chewing on a piece of beef so overcooked it makes leather taste tender.
Hacking your way through sinewy meat so over-fried you need an axe to help is a killjoy even if your date does show up eventually.
The key to good stir-fried beef is to keep it barely cooked through. A quick in and out of the wok is the amount of time the sliced beef should spend being tossed about in the heat.
Don't worry about it looking bloody after the first initial stir-fry. The beef slices will heat through nicely when they revisit the wok with a lie down on a nice tasty bed of udon.
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BEEF UDON WITH MISO SAUCE
Ingredients
Method
Pound beef to tenderise, then marinate for half an hour.
Heat 3 tbsp oil. Stir-fry beef for 2 minutes until beef turns opaque. Set aside.
Heat 2 tbsp oil, fry garlic and ginger. Add in the udon and put in enough water to barely cover the udon. Allow the mixture to boil uncovered until most of the water has evaporated.
Add the miso paste and sesame oil.
Add in the beef, followed by the Enoki mushrooms and bean sprouts. Mix and toss. Remove from heat.
Serve garnished with spring onions.
Hed Chef
Beef on a bed of udon
By Hedy Khoo
March 14, 2011
[email protected]
CLOTHES: Courtesy of Marciano. LOCATION: Courtesy of Kitchen Culture at Leng Kee Road. MAKE-UP AND HAIR: By Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678). TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
THERE are few things worse than overdone beef.
Even being stood up on a date ranks lower than chewing on a piece of beef so overcooked it makes leather taste tender.
Hacking your way through sinewy meat so over-fried you need an axe to help is a killjoy even if your date does show up eventually.
The key to good stir-fried beef is to keep it barely cooked through. A quick in and out of the wok is the amount of time the sliced beef should spend being tossed about in the heat.
Don't worry about it looking bloody after the first initial stir-fry. The beef slices will heat through nicely when they revisit the wok with a lie down on a nice tasty bed of udon.
--------------------------------------------------------------------------------
BEEF UDON WITH MISO SAUCE
Ingredients
- 250g sliced beef
- 400g udon
- 200g Enoki mushrooms
- 100g bean sprouts
- 2 cloves garlic, minced
- 10g ginger, julienned
- 1/2 tbsp miso paste
- 1 tbsp sesame oil
- Spring onions for garnish
- 5 tbsp cooking oil
- Water
- Marinade for beef
- 1 tbsp miso paste
- 3 tbsp cooking wine
- 1 tsp mirin (a type of Japanese condiment)
- 1/2 tsp mustard powder
- 2 tbsp sesame oil
- Black pepper
Method
Pound beef to tenderise, then marinate for half an hour.
Heat 3 tbsp oil. Stir-fry beef for 2 minutes until beef turns opaque. Set aside.
Heat 2 tbsp oil, fry garlic and ginger. Add in the udon and put in enough water to barely cover the udon. Allow the mixture to boil uncovered until most of the water has evaporated.
Add the miso paste and sesame oil.
Add in the beef, followed by the Enoki mushrooms and bean sprouts. Mix and toss. Remove from heat.
Serve garnished with spring onions.
