Braised Beef Noodle Bowl

Ingredients:

• 5 packs udon noodles (5 × 200 g)
• Olive oil (for sautéing)
• Whites of 5 spring onions
• 1 jalapeño (optional)
• 3–5 cloves garlic, finely minced
• 2 bell peppers, sliced
• Salt & pepper (to taste)
• Handful of cilantro, finely chopped
• Greens of the same 5 spring onions

Sauce & Seasoning Mix::

1. ½ tsp sesame oil
2. 2–3 tbsp soy sauce
3. 2–3 tbsp hoisin sauce
4. 1 tbsp Worcestershire sauce
5. 1–2 tbsp curry powder
6. 1 tbsp sugar

Instructions:

1. Cook udon noodles in boiling water per package instructions. Drain and set aside.
2. In a shallow pan on medium-high heat, add olive oil and sauté: spring onion whites, jalapeño (if using), garlic, and bell peppers for 5–7 mins. Season with salt and pepper.
3. In a large mixing bowl, add the sautéed veggies, cooked noodles, chopped cilantro, and spring onion greens.
4. Add all sauce and seasoning ingredients. Mix thoroughly to coat noodles evenly.

Ingredients:

• 1.3 kg eye of round beef fillet (trimmed of excess fat)
• ½ tsp baking powder (to tenderize)
• Salt, black pepper & coriander powder (to taste)
• 3 yellow onions, roughly chopped
• 5 cloves garlic, finely chopped
• 0.5–1.5 cups water, chicken broth, or beef broth

Instructions:

1. Dice beef into medium-sized cubes and add to a mixing bowl.
2. Add baking powder, salt, pepper, and coriander powder. Mix and let marinate for 20–30 mins.
3. Add beef cubes, onions, and garlic to a pressure cooker.
4. Pour in broth or water (0.5–1.5 cups, depending on desired consistency).
5. Pressure cook on high pressure for 50 mins.
6. Release pressure, then test for tenderness.