WARM NOODLE SALAD WITH BEEF SIRLOIN AND KIMCHI

A happy blend of spicy and freshness! Thanks to Gabrielle Pellerin for creating this delicious recipe made from our 28-day IPE aged beef strip loin .

2 portions 

INGREDIENTS

• 400g beef striploin aged 28 days IPE
• 250g fresh Shanghai noodles
• 4 tablespoons butter
• 2-3 cloves of garlic, grated
• 1 tablespoon grated ginger
• 3/4 cup kimchi, roughly chopped
• 70g mini cauliflower (caulilini), stems cut
• 1 small cucumber, thinly sliced ​​into half moons
• 1 radish, thinly sliced
• Coriander and mint leaves, to taste
• 3 green onions, thinly 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. Heat the butter in a large skillet over medium heat.
3. Cook the kimchi, garlic, ginger and mini cauliflowers for 2 minutes.
4. Add 1/4 cup water and cook 3-4 minutes. 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 dry.
6. Salt each side of the beef strip steak.
7. Heat a drizzle of oil in a frying 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 cutting it into thin slices.
10. Serve the noodles and garnish with the cucumber, radish, herbs and strip steak slices. Adjust salt and pepper to taste.