Mike Van de Elzen: Beef noodle salad with citrus dressing

Beef noodle salad with citrus dressing

Cook time: 5 minutes

Prep time: 15 minutes

Serves: 4

300gm beef sirloin or scotch, cut into thick strips

2 Tbsp soya sauce

1 clove garlic, peeled and crushed

2 coriander roots, crushed

1 Tbsp vegetable oil

Citrus dipping

3 mandarins, cut in half

2 limes, cut in half

4 coriander roots

4 cloves garlic

handful fresh mint leaves

1 Tbsp brown sugar

3 Tbsp soy sauce

Noodle salad

1 packet fresh Udon noodles 1

cucumber, peeled into strips

6 baby carrots, peeled into strips

2 red chillies, finely sliced

Coriander leaves

For the beef simply combine all the ingredients and cover to allow to marinate. When ready, heat a BBQ or cast iron pan until HOT, sear the beef for 3 minutes each side. Allow to rest before slicing thinner.

Citrus dressing

In a mortar and pestle or a bowl, crush together the mandarins, limes, coriander roots and garlic. Add the brown sugar and soy sauce and mix. Taste and adjust according to the flavour. You need a good balance of sweet, salty and sour. Strain through sieve before using.

To serve

In a large bowl, add in the noodles, cucumbers, carrots, chilli and coriander leaves. Pour over dressing and combine, top with sliced beef and enjoy!

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.

Speaker 2 (00:13):
And back with us this week as our resident chief
Mike vandr Alsen.

Speaker 1 (00:17):
Welcome, Thank you, good morning.

Speaker 2 (00:19):
Did you have an amazing time You're in Japan, weren't you?

Speaker 3 (00:23):
Yeah, we went to Japan almost almost three weeks over there.
It was insane. It was just like getting transported into
another time.

Speaker 2 (00:31):
Did you take the cars?

Speaker 3 (00:33):
Yeah, we did, we did. We took the kids and
we arrived into Tokyo and it just blew me away.
It was like we were transported into the future because
here we are in the train station, trying to make
our way out of the train station, and there's just
hundreds upon thousands of people, all kind of dressed similarly,

(00:55):
you know, like brown, I guess, like blue sort of
soup pants, white, white suit tops, all walking in sync
or walking in one direction, and we're walking the op.

Speaker 2 (01:06):
Wait, you're not a mutle, why now, Mike, ohside, Like
Tokyo station.

Speaker 3 (01:14):
Tokyo train station feeds half a million people every day,
isn't that insane?

Speaker 2 (01:22):
And I bet their trains are on time.

Speaker 3 (01:24):
To the minute. It was beautiful. It was It was
the first of when I had been to Japan. Beautiful country,
beautiful people, and Tokyo was insane. It was just so busy.
The skyscrapers are immense. You go out of that city,
you go up. We went up to Kyoto, absolutely beautiful,
slightly smaller. Each area had its own food unique to

(01:48):
that particular place. After Kyoto, we went over to Osaka,
which was kind of like the Las Vegas of Japan,
like bright lights. The place came alive at nighttime. And
then we went over to Hiroshima, which was just it
was quite moving, actually very very quiet.

Speaker 1 (02:06):
Everyone was.

Speaker 3 (02:08):
Everyone was calm, everyone was was It was an air
of stillness. We went through the museum, we went to
the memorial, and then back to Tokyo to the most
crazy roller coaster park in the world. If anyone out
there wants to go to a roller coaster park, go
to what they call fujiq. I went on the first

(02:30):
roller coaster I was. I was up for it. I
was going to go on all of them with the kids. Yes,
Dad's going to go on all of them. I went
on the first one, which was the highest roller coast
of the world, and I threw up afterwards, and that
was me done.

Speaker 2 (02:44):
Did the girls keep going?

Speaker 3 (02:46):
Oh yeah, they keep going. They went on the highest,
the steepest, the fastest, and the most revolutions in roller coasters,
world like world records, insane.

Speaker 2 (02:57):
Love it anyway, and look at the food.

Speaker 3 (03:01):
It's incredible. And and one piece of advice one gave
me before we went, they said, don't bother to de
siding where to go. Just go into the first door
that you find and the food will be excellent. And
it was so true because the food options and just
the amount of eateries is incredibly It's just so many, overwhelming,

(03:26):
just overwhelming, Like no matter where you turn, there's another moll,
there's another more, there's another food strip. There's fifty million restaurants.
So you just walk in the first door, you sit down.
Google Translate is really really handy. And you know, in
Tokyo famous for ramen, so we had lots of ramen,
lots of noodles in Tokyo. Kyoto was famous. More so,

(03:51):
Kyoto was famous for its fried noodle dishes with eggs,
and then down to Osaka, which was very famous for
its octopal spores. Oh fantasy, all of us.

Speaker 2 (04:01):
I love those once again, I'm getting hungry. Oh, it
just sounds like you had an amazing time. You know,
it's lovely to have you back, but I'm glad you
had a great time. Talk me through your beef noodle
salad with citrus dressing.

Speaker 3 (04:14):
Yes, so this is obviously inspired by Japans. It's a
really really fast recie, so I'll run through it quickly.
So first we need to marinate the beef. I've got
three hundred grams of like Scotch or surloin. You could
use Nitchell as well, it doesn't really matter. So what
you want to do is just marinate that. So take
your piece of beef, cut into big strips, chuck that
into a bowl, two tamespoons soy sauce, a garlic cloth

(04:36):
that's been peeled and crushed. I've got some corry and
the roots, so we're going to buy a carry and
the plant and the tops are going to use in
the salad. And the roots. Just cut them up, smash
them up, crush them up, and then tablespoon of olive oil.
That's your marinate for the beef. So chuck the beef
through that, set that aside while that's marinate, and we're
going to make up a little citrus dressing. So I've

(04:57):
got to mess pulled on a mortar and pestel for this,
but you could easy just crush it up on a
knife and then add it into a bowl. So three mandarins,
cut them in half, squa two limes, cut them in half,
squeeze them in. Limes are still affordable. The coryand of roots.
If you've got any caranda roots left over, chuck those in.
Four clothes of garlic, a handful of mint leaves, tablespoon
of brown sugar, three tablespoons of soy sauce. Crush all

(05:20):
that together. Add your soy sauce. That's you're dressing. Just
allow that to marinate. Take your steak out, get a
barbecue or a cast iron pan, extremely hot sere that
off into it's you desired. I'ld go medium medium rare
and then slice that up, and then you're going to
chuck the whole lot into a pack of fresh ood

(05:40):
on noodles. That's one thing I found that they ate
a lot with oodon noodles, but they are cold. They
wouldn't cook them. Well, they were cook but they weren't heated.
So chuck them into a bowl with some pack of
ood on noodles. I've got a cucumber that's just being peeled,
couple of carts that's been peeled in some chilis if
you want to, and then the tops of your corrinder
leaves pour over your dressing. Mix it all together and

(06:02):
that's a pretty delicious beef noodle salad which will go
with the sun that's out.

Speaker 1 (06:06):
Finally, for more from the Sunday Session with Francesca Rudkin,
listen live to News Talks it Be from nine am Sunday,
or follow the podcast on iHeartRadio.