March 3rd 2020
Today I knocked dinner out of the park. I did my weekly shop on Sunday and since then I’ve been thinking of the perfect use for the rump steak I bought. I considered serving it with salad and halloumi, I thought about thick cut chips, I pondered a mushroom sauce, but then I had a better idea: noodles.
I love noodles. And I love steak. So I knew I’d love to combine the two. It was a fabulous idea.
I thought long and hard over whether or not I wanted to marinate the steak first before cooking it. A good marinade needs to sit overnight, really, and this was a relatively spontaenous choice so I didn’t have the time. I could’ve used a dry rub like Chinese Five Spice instead, but in the end I decided to keep the steak simple, and let the sauce from the stir fry marinate it instead.
I oiled the steak and cracked a bit of salt and pepper on it then left it on a plate on the side to warm(?) to room temperature. Then, I fried oil in a pan until sizzling, and threw the steak in for twoish minutes on each side. Then, I left the steak on a plate on the side to cool(?) to room temperature. Both the warm(?)ing and the cool(?)ing are important steps, I’m told.
While the steak was cooling, I prepared the veg.
In the order in which they go into a sesame-oiled wok, I had: red peppers, the white half of four spring onions, garlic, ginger, and one red chilli. Then I put in the ready-to-wok medium rice noodles, and mixed in a sauce concoction of oyster, hoisin, soy, and sriracha. Then mix for a bit and add the mangetout.
At this point, I sacrified a bit of freshness to make it look fancy. The steak was suitably cooled and ready to be sliced (against the grain, of course). The cross section proved that it was perfectly medium rare. It also revealed itself to be a pretty decent cut of meat. Cheers, Tesco.
The long thin slices looked pretty, but were probably impractical, so I cut them long lengthways, and then halfed them horizontally. After that, I was ready to dish.
Into a pasta bowl (though I later decided it’d’ve looked better on a plate), I placed a portion of noodles. With my hands, I individually placed first the red peppers and then the mangetout in concertina fashion atop the noodle pile, and then sprinkled either side of the noodle pile the remaining, but not forgotten, veg from earlier: the raw green bits of four spring onions and one raw red chilli.
This is another of my special tricks. Adding the raw, still slightly cruncy spring onion at the end gives an extra layer of texture to the dish, and the raw red chilli has a more intense heat than the one which has already been cooking.
Finally, I completed the dish by adding the sliced steak, and drizzling with extra sriracha.
The only thing missing was a sprinkling of toasted sesame seeds, because apparently I didn’t have any in my cupboard even though I am 100% sure that I did.
All in all, it was definitely one of the most visually appealing dishes I’ve made. The pinkness of the steak and the vibrancy of the vegetables helped with that.
Until tomorrow, also, it tasted fucking awesome.