Steak in Teriyaki Sauce with Udon and Dashi Broth

Ingredients

• 4 Rib-Eye steaks (about 180 g each)
• 10 tbsp Teriyaki sauce
• 4 Carrots
• 100 g radishes
• 2 handfuls young Swiss chard leaves
• 2 tbsp fish sauce
• 2 tbsp rice wine
• 2 tbsp Light soy sauce
• 1 pinch brown sugar
• 1 red chili pepper
• 0.5 tsp Coriander seeds
• Pepper (freshly ground)
• 2 tbsp peanut oil

Instructions

1. 1.

   Rinse the steaks, pat dry and mix with 4-5 tbsp of the sauce. Cover and refrigerate for about 1 hour.

2. 2.

   For the salad peel and finely shred the carrots. Wash, trim and slice the radishes thinly. Rinse the Swiss chard leaves, shake dry, trim and tear into small pieces. Mix fish sauce with rice wine, soy sauce and sugar, then fold in the salad ingredients.

3. 3.

   Wash, trim and finely chop the chili pepper. Crush the coriander seeds.

4. 4.

   Remove the meat from the marination, season with pepper and sear on both sides for about 2 minutes in hot oil. Finish cooking to desired doneness over low heat.

5. 5.

   Let the steaks rest briefly, slice and place atop the vegetable salad. Mix remaining teriyaki sauce with chili and coriander, then drizzle over the meat.

6. 6.

   Serve with noodles if desired.