Steak Udon in Mascarpone-Teriyaki Sauce
with mushrooms, leek & Thai basil
Wist je dat mascarpone valt onder de verse kaas? Net als de Hüttenkäse, verse roomkaas en verse meikaas. Als bij de productie van kaas de rijping ontbreekt, dan is het een verse kaas.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Fresh udon noodles
(Contains Wheat)
25 g
Mascarpone
(Contains Milk)
25 g
Teriyaki sauce
(Contains Soy, Wheat)
200 g
Vegetable mix with mushrooms
½ piece
Garlic
10 milliliters
Soy sauce
(Contains Soy, Wheat)
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 g
Mint, coriander & Thai basil
100 g
Steak strips
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak strips out of the fridge and allow to reach room temperature. Crush or mince the garlic.
Heat a drizzle of olive oil in a large wok or deep frying pan over high heat. Fry the steak strips for 1 minute until evenly browned, then remove from the pan and set aside under aluminium foil (see Tip). In the same pan, fry the garlic with the vegetable mix for 4 - 6 minutes.
Tip: fry the steak strips for more or less time as preferred, depending on how rare you'd like them. Do not cook them for too long in any case, however, as they will become tough.
Stir in the mascarpone, teriyaki sauce and soy sauce, then add the udon noodles and cook for 3 more minutes. Season to taste with salt and pepper. Roughly chop the fresh herbs in the meantime.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth.
Serve the udon noodles on deep plates and top with the steak strips. Garnish with the peanuts and the fresh herbs.