Thursday, June 7

Black Pepper Sirloin Noodles with Cucumber & Spring Onion

It is quite rare to use black pepper as at the main flavouring ingredient rather than as a condiment. The only example I can think of is the ubiquitous and rather retro peppercorn sauce to go with a steak. Actually, this is partially where I got the inspiration for the dish, along with a faint memory of eating some cracking pepper-hot stir-fry dishes in Cambodia. I used fat Udon noodles here as I love them. Use whatever noodles float your boat. For two:

Sirloin - 250g, trimmed of all fat and sinew, sliced finely
Spring onions - 1 bunch, finely sliced
Garlic - 3 cloves, peeled and sliced
Cucumber - 1/2, seeds removed and finely shredded
Onion - 1 small, peeled and finely sliced
Ground nut oil - 2 tbsp
Soft brown sugar - 1 tsp
Light soy sauce - 1.5 tbsp
Oyster sauce - 1 tbsp
Black pepper - 1 tbsp, crushed in a pestle and mortar
Noodles of your choice - 200g cooked weight

Heat the oil in a wok or large frying pan until smoking hot. Str fry the beef quickly with half the oil until seared all over and cooked medium rare. Remove to a warm plate with a slotted spoon then return the pan to the heat. Quickly stir-fry the onion with the remainder of the oil until slightly softened and starting to brown. Add the garlic, the black pepper and the spring onions and fry for another minute or so. Toss in the noodles and fry hard for another minute or so. Add the soy sauce, the sugar, oyster sauce, cucumber and return the beef to the pan. Keep stir-frying to heat through and taste. Add more soy if required and serve - I like to reserve a little raw cucumber and spring onion as a garnish.

1 comment:

Jean | said...

Wow! I thought my husband and I liked a lot of pepper! Bet we'll like THIS dish.