WARM NOODLE SALAD WITH SIRLOIN BEEF AND KIMCHI

A happy blend of spice and freshness! Thank you to Gabrielle Pellerin for creating this delicious recipe made with our 28-day aged IPE beef strip loin.

2 portions 

INGREDIENTS

• 400g aged 28 days IPE beef ribeye
• 250g fresh Shanghai noodles
• 4 tablespoons butter
• 2-3 cloves of garlic, grated
• 1 tablespoon grated ginger
• 3/4 cup kimchi, coarsely chopped
• 70g mini cauliflower (caulilini), cut stems
• 1 small cucumber, thinly sliced into half moons
• 1 radish, thinly sliced
• Coriander and mint leaves, to taste
• 3 green onions, finely sliced
• Salt and pepper
• Vegetable or olive oil

INSTRUCTIONS

1. Bring a large pot of water to a boil. Cook the noodles for 3-4 minutes until tender. Drain.
2. Melt the butter in a large skillet over medium heat.
3. Cook the kimchi, garlic, ginger, and mini cauliflower for 2 minutes.
4. Add 1/4 cup of water and cook for 3-4 minutes. Season with salt and pepper.
5. Add the cooked noodles to the pan, mix, and cook for 1 minute. Remove everything from the pan and wipe it out.
6. Salt each side of the flank steak.
7. Heat a drizzle of oil in a pan over medium-high heat.
8. Cook the meat for 1-2 minutes on each side until nicely browned.
9. Let the meat rest for 5 minutes before slicing it into thin slices.
10. Serve the noodles and garnish with cucumber, radish, herbs, and slices of sirloin. Adjust salt and pepper to taste.