So todays grass widower’s dinner was thin “soy sauce wine and butter beef slices” with a side of “miso XO noodles”. Yeah! And you know what? It was really good!

Raiding the fridge and kitchen cabinet yielded this: Beef slices, a pack of plain asian noodles, some spring onions and a remnant of miso. The rest were staple ingredients that I always have ready at hand. This was the real “Alex-being-at-a-loss Fusion Cuisine” 馃檪


Soy sauce wine and butter beef

200 g thin beef slices
1 clove garlic, minced
1/2 stalk spring onion
Salt & pepper
1 tbsp soy Sauce
1 tbsp oyster Sauce
1 tbsp sugar
2 tbsp white wine
3 tbsp water
1 knob of butter

Cut the spring onion and mince the garlic. Season the beef strips with salt and pepper on both sides. Mix the sauce ingredients and gather a cold piece of butter.

In a pan over high heat, heat a little cooking oil and sear the beef strips shortly but fiercely. Remove from the pan and set aside.

Reduce the heat to medium high and briefly fry garlic and spring onion until aromatic. Deglace the pan with the pre-mixed sauce and bring to a boil, letting it reduce by half.

Add in the butter and swirl to combine and thicken the sauce. Drizzle over beef and serve.


Miso XO noodles

100 g dry asian mie noodles
1/2 stalk spring onion
1 clove garlic, minced
1 tbsp miso
3 tbsp Water
1 tbsp XO sauce

Mix the miso and water and finely cut the spring onion. Cook the noodles according to package directions, then drain and set aside.

Over medium high heat, heat a little oil in a pan and stir fry garlic and spring onion until fragrant. Add in the XO sauce and stir until you can smell the aroma, about 30 seconds. Add in the watered down miso and bring to a brief boil.

Add in the noodles and toss to combine thoroughly. Serve.