CREAMY COCONUT STEAK & SOUP DUMPLING UDON

Thick udon noodles, tender seared steak and juicy soup dumplings in a rich, creamy coconut broth infused with gochujang, miso and garlic. Loaded with pak choi and egg, then finished with fresh chilli, spring onions and chilli oil for the ultimate spicy, savoury comfort bowl.

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% Daily Values based on a 2,000 calorie diet

Step 1

Mince the garlic, slice the spring onion and halve the pak choi.

Step 2

Pat the steak dry and season with salt, black pepper, garlic granules and smoked paprika.

Step 3

boil eggs

Step 4

Heat oil in a frying pan over high heat. Sear the steak for approximately 2–3 minutes per side, depending on thickness and your preferred doneness. Add the butter during the final minute and baste the steak. Remove from the pan and rest for 5–10 minutes before slicing thinly against the grain.

Step 5

Add a small drizzle of oil to a saucepan over medium heat. Add the garlic and sauté for 30 seconds.

Step 6

Add the gochujang and miso paste and fry for 1 minute, stirring continuously.

Step 7

Stir in the soy sauce, oil, rice vinegar and honey.

Step 8

Pour in the coconut milk and chicken stock and whisk until smooth. Bring to a gentle simmer and cook for 8–10 minutes. Taste and adjust the gochujang, soy sauce or chilli oil if needed.

Step 9

Cook the soup dumplings according to the packet instructions until completely cooked through. Keep them separate from the broth while cooking so they don’t split and lose all that gorgeous soup inside.

Step 10

Cook the udon noodles according to the packet instructions, then drain. I boiled my pak choi with it.

Step 11

place the udon noodles into your serving bowl.

Step 12

Pour the creamy gochujang coconut broth over the noodles.

Step 13

Arrange the sliced steak, soup dumplings, pak choi and egg over the top.

Step 14

Scatter over sliced spring onions and fresh chilli and finish with a generous drizzle of chilli oil.