Wok-Smoked Sirloin Lomo Saltado Udon

Instructions

1. 1

   Slice 1 lb sirloin steak into 1/2-inch thick strips against the grain. In a bowl, massage the beef with 2 tbsp shio koji and 1 tsp freshly ground black pepper. Let it sit at room temperature. The enzymes in the koji will rapidly break down the muscle proteins, yielding an incredibly tender chew and amplifying the umami in just 15 minutes.

   15 min

   Tip: Don't skip the short resting time! 15 minutes of shio koji works like a 3-hour traditional marinade.

2. 2

   While the beef cures, prep the vegetables. In a small bowl or liquid measuring cup, vigorously whisk together 3 tbsp soy sauce, 2 tbsp red wine vinegar, 1 tbsp oyster sauce, 2 tbsp aji amarillo paste, and 1/4 cup dashi or beef broth. This is your liquid gold.

   5 min

   Tip: Have everything chopped and the sauce mixed before you turn on the wok. Wok cooking waits for no one.

3. 3

   Bring a large pot of water to a rolling boil. Drop in 21 oz frozen Sanuki udon and cook for just 1-2 minutes until the bricks loosen into distinct noodles. Drain immediately and rinse very briefly under cold water to stop the cooking, but don't wash away all the starch.

   5 min

   Tip: Always use frozen Sanuki-style udon over shelf-stable packets. The texture is vastly superior, preserving that essential 'mochi-mochi' bounce.

4. 4

   Fire up a carbon steel wok over the highest heat your stove can muster until it literally starts to smoke. Swirl in 2 tbsp neutral oil. Carefully add the marinated sirloin in a single layer. Do not touch it for 60 seconds to build a ferocious crust. Toss fiercely for another 60 seconds until medium-rare, then immediately remove the beef to a plate.

   3 min

   Tip: Cooking the meat and vegetables separately prevents steaming and guarantees wok hei—that unmistakable smoky 'breath of the wok'.

5. 5

   With the wok still roaring hot, add the remaining 1 tbsp neutral oil. Toss in the wedged 1 large red onion and 2 Roma tomatoes. Let them sit undisturbed for 15 seconds to blister, then toss vigorously for another 45 seconds. You want the tomatoes slightly softened but holding their shape.

   2 min

   Tip: If your stove runs cool, you can use a kitchen torch right into the wok as you toss to fake that restaurant-style wok hei.

6. 6

   Return the seared beef (and any rested juices) to the wok. Throw in the cooked udon noodles. Pour the prepared soy-aji amarillo sauce over the top. Toss everything together furiously over high heat. The starch from the noodles will emulsify the sauce into a glossy, clinging glaze in about 60-90 seconds.

   3 min

   Tip: The sound should change from a sizzle to a wet, slapping sound as the emulsion forms.

7. 7

   Kill the heat. Immediately toss in the roughly chopped 1 bunch fresh cilantro. The residual heat will slightly wilt the cilantro, releasing its aromatic oils without destroying its bright flavor. Serve straight away.

   1 min

   Tip: Serve this immediately. Udon waits for nobody.