Beef and Spinach Noodles with Wild Sesame Seed

Now that it’s starting to warm up, I’ve been wandering around in the garage.   Oh happy days, I found a box with Japanese cooking supplies!   One of the things in the box was roasted wild sesame seed.   The seeds are round, dark brown and remind me a little of coriander seeds, but smaller.  When added to food, I think they have more of a pronounced crunch than regular toasted/roasted sesame seed.

I found this steak at the local Leader Price.   This store has good prices for staples. Although I usually don’t buy meat here, the discount was irresistible.

Baby spinach in the bag.   M. Parret would be shocked!

Beef and Spinach Noodles with Wild Sesame Seed

1/2 package of dried asian noodles

1 lb of sirloin or rump steak, sliced into strips

1 tbsp cornflour

Salt and pepper

2 tbsp vegetable oil

1 inch piece of ginger, thinly sliced

2 cups of baby spinach

4 spring onions, cut into l inch pieces

1 or 2 tbsp of water

1 tbsp soy sauce

1 fresh jalapeno pepper, deseeded and finely sliced

2 tsp sesame oil

1 tsp wild sesame seeds

Cook the noodles according to package directions.   Drain and refresh with cold water.   Set aside.

Mix the cornflour with the salt and pepper and toss with the steak strips.   Fry the ginger in the oil for about 30 seconds.   Add the steak and stir fry until just cooked.  Add the spinach, spring onions and water, cooking for 1 minute.   Add the soy sauce, jalapeno and noodles, tossing to combine.   Top with sesame oil and seeds.