Ingredients

Serves: 4

Time: 20 minutes

• 1 x 400g bavette steak
• 100ml teriyaki sauce
• 250g mixed mushrooms - chestnut or shiitake work really well here
• 2 ltrs good quality store-bought beef stock/bone broth
• 1 inch piece of ginger
• 400g udon noodles
• Chilli flakes
• Sesame oil
• Sea salt and black pepper

Method

1. Add steak to half of the teriyaki sauce and sit for a few minutes whilst you place a griddle pan over a medium high heat to serve.
2. Whilst the pan heats, slice the mushrooms thinly.
3. Cook steak in the pan for 4 minutes each side or until cooked to your liking - for a medium-rare bavette aim for an internal temperature of 52C. Half way through the cooking time, add the sliced mushrooms around the steak (you can do this in a separate pan if easier), and pour the teriyaki sauce over the steak and mushrooms. When the steak is cooked, remove from the pan and allow to rest. Continue to cook the mushrooms until golden then remove them to the same dish as the steak.
4. Get the stock into a pan and set over a medium heat and bring to the boil.
5. Whilst the stock warms, roughly chop half of the ginger and add to the stock pot. julienne the remaining half.
6. Add the julienned ginger into a small pot and place over a medium heat. Pour over a neutral oil until the ginger is just covered then begin to heat and allow the ginger to crisp up - about 3 - 4 minutes. Whilst the ginger cooks place about 1 - 2 tbsps chilli flakes, along with a pinch of salt, into a heatproof bowl and set a sieve over the bowl.
7. Meanwhile, season the stock with a little extra teriyaki sauce and add your udon noodles, cooking them according to the packet instructions.
8. Once the ginger is golden, quickly remove from the heat and pour the oil through the sieve onto the chilli flakes - creating a really quick and simple ginger-chilli oil.
9. Back to the steak, thinly slice the steak and add the mushrooms and any resting juices to the broth to really amp up the flavour.
10. Serve noodles and mushrooms in bowls then pile the steak on top and ladle over the broth. Garnish with the crispy ginger and finally season with your ginger-chilli oil.