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A simple yet delicious and deeply satisfying dish that will bring Japanese flavours into any home cook's kitchen. A perfect quick weeknight dinner!

Course Main Course
Cuisine Japanese
Keyword easy, noodles, stir-fry
Prep Time 15 minutes
Cook Time 30 minutes
Marinating time 1 hour
Total Time 1 hour 45 minutes
Servings 4
Author Jeanne Horak


For the beef and marinade:

  • 200 g rump steak
  • 2 Tbsp soy sauce
  • 1 tsp granulated sugar
  • 2 cm piece of ginger root peeled & finely grated
  • 2 cloves garlic, crushed
  • ½ tsp black pepper

For the stir-fry:

  • 1 Tbsp sesame oil
  • 3 Tbsp soy sauce
  • 1 Tbsp water
  • 500 g Frozen udon noddles (I used pre-cooked udon, available from most supermarkets)
  • 2 Tbsp sunflower oil
  • 125 g white onion, sliced
  • 200 g tenderstem broccoli cut into bite-sized pieces
  • 200 g cavolo nero stem discarded and leaves roughly chopped
  • 1 pinch chilli flakes
  • 1 Tbsp toasted white sesame seeds (optional)


  1. Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. Let it marinate for 30–60 minutes.

  2. In a small bowl, mix the sesame oil, soy sauce and water until combined. Set aside until needed.

  3. Bring a large pan of salted water to the boil. Add the udon noodles to the pan and cook for about 10–12 minutes if using fresh, or follow the packet instructions. Keeping the water in the pan, remove the noodles into a colander and refresh them under fresh cold water to eliminate starchiness and stop them from overcooking. Drain the noodles and keep warm.

  4. Add the broccoli to the same pan and cook for 1minute, then remove from the pan and drain.

  5. Add the sunflower oil to a large wok and heat it through on the highest heat until smoking hot. Add the beef, its marinade and the onion to the wok and cook, stirring constantly, for 1 minute. Add the broccoli and cavolo nero and cook for a further 30 seconds.

  6. Add the cooked noodles to the wok, stirring them together with the other ingredients for a couple minutes until heated through. Finally, stir in the soy sauce and sesame oil mixture, add a generous pinch of chilli (dried red pepper) flakes, mix well and turn off the heat.

  7. Sprinkle with toasted white sesame seeds, if using, and serve immediately.