Suya Beef Yaki Udon

Method

1. Make a quick yaji. Pulse the peanuts in a blender until sandy (keep going and you'll get peanut butter), then mix in the cayenne, smoked paprika, ground ginger, garlic powder and crumbled stock cube. Set a third aside for finishing.

   Add in this stepRoasted unsalted peanuts 35 gCayenne pepper ½ tspSmoked paprika 1 tspGround ginger ¾ tspGarlic powder ¾ tspStock cube ½

2. Slice the beef across the grain into thin 5 mm strips, rub with a little of the oil and the rest of the yaji, and leave for 10 min. Meanwhile cut the onion into 1 cm wedges, the peppers into thin strips and the cabbage into bite-size pieces, and cut the spring onions into 4 cm lengths.

   Add in this stepBeef sirloin, thinly sliced 240 gPeanut oil (or vegetable oil) 0.6 tbsp

3. Drop the frozen udon into boiling water and blanch on high heat for 1 min, just to loosen the noodles, then drain well. This stops them breaking in the pan and helps the sauce coat evenly.

   Add in this stepFrozen udon noodle portions 2

   high heat

4. Heat a large 26 cm frying pan or wok on high heat until it just starts to smoke, add some of the oil and spread the beef in a single layer. Leave it untouched for 1 minute to sear, then flip and cook for 2 min in total, until browned outside. Lift onto a plate. Crowding makes the meat release water and stew, so don't overload the pan.

   Add in this stepPeanut oil (or vegetable oil) 0.6 tbsp

   high heat

5. Add the rest of the oil to the same pan with the onion, peppers and cabbage and stir-fry on high heat for 3 min, until the edges are lightly charred but the vegetables still have crunch. That scorched edge echoes suya's charcoal flavour.

   Add in this stepPeanut oil (or vegetable oil) ¾ tbspOnion ½Bell peppers (red and green) 1White cabbage 100 g

   high heat

6. Add the udon, soy sauce and mirin and toss on high heat for 2 min, until the noodles are evenly coated and glossy. Return the beef with the spring onions and toss for just 30 seconds more. Plate up, sprinkle with the reserved yaji and eat right away.

   Add in this stepSoy sauce 2 tbspMirin 1 tbspSpring onions 2

   high heat