Wasabied Steak and Noodles

We didn’t realize wasabi was a verb, but the chef for this recipe seems to think so.

To be fair, it might not be the chef, but possibly the Penzeys magazine editor. (Whoops, the chef and editor are one and the same, Bill Penzey. The link from the Winter 2014 Penzeys catalog is here.

Regardless of the syntax, the recipe is excellent, and the title afforded us the opportunity to do some wasabi research. We learned several interesting facts. Wasabi is a member of the horseradish/mustard family, but comes from a different plant than traditional horseradish. Wasabi is tough to grow and therefore, expensive. Much of what passes for wasabi in the West is horseradish with some mustard and green food coloring added. Finally, the spiciness of wasabi and horseradish has nothing to do with capsaicin, the compound that makes chilies hot. Instead, the active ingredients in the horseradish family aerosolize and stimulate olfactory receptors in the nose, not taste buds on the tongue!

This recipe also calls for both white and black sesame seeds. Our research finds the difference between black and white sesame seeds: the color. Please let us know if you have information to the contrary. To be honest, the version we made and show in the picture below contained no sesame seeds, and we thought the dish tasted great! We did add more ginger and garlic than the recipe called for; likewise, if you don’t have granulated garlic and ginger, finely minced versions will work just as well. We added some diced onion and red bell pepper to our dish. Lastly, we used partially thawed flank steak cut on the diagonal for the meat. The meat for our recipe was sliced before cooking, and we marinated the flank steak for an hour in a dilute version of the wasabi-soy mixture before cooking.

Ingredients

8 oz. strip steak

¼ tsp minced garlic

¼ tsp granulated ginger

¼ tsp freshly ground pepper

4 oz. egg noodles, wide or extra wide

2 tsp olive oil

sprinkle granulated garlic

sprinkle granulated ginger

2 tsp rice vinegar

1 tsp wasabi powder

1 Tbsp water

1 Tbsp soy sauce

½  tsp white sesame seeds

½  tsp black sesame seeds

Directions

Bring 4 cups of water to a boil for the pasta. Season both sides of steak with ginger, garlic and pepper. Heat a stovetop grill, grill pan or heavy duty fry pan over medium-high heat. Cook beef until medium rare–usually 4-5 minutes per side, depending on the thickness of the steak. Remove the steak from the pan and let it rest while cooking the noodles. Cook the egg noodles in the boiling water, 6-7 minutes. Drain the noodles when done, toss with olive oil and a sprinkle of garlic and ginger. Add the rice vinegar to the noodles and toss to coat. Mix the wasabi powder with water, stir to blend, and then mix with soy sauce and sesame seeds. Cube the steak in bite-sized pieces and add to the noodles. Drizzle with the wasabi-soy mixture and toss again to combine the steak and noodles and blend the flavors. Salt to taste and serve.

Serves 2.

Wasabied Steak and Noodles

Wasabied Steak and Noodles

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