Left Continue shopping
Your Order

You have no items in your cart

You might like
Product
$10.00
Add to cart
SALADE TIÈDE DE NOUILLES AU CONTRE-FILET DE BOEUF ET KIMCHI

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 .

YIELD 

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.