Udon Noodles with Beef in Toasted Miso and Black Grape Glaze, Wok-Seared Asparagus, and Smashed Cucumber with Cilantro

Instructions

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   1. In a bowl, mix the white miso, 2 tablespoons soy sauce, honey, half of the grated ginger, the lime zest, and 2 tablespoons of the chopped black grapes until you have a loose paste. Add the sliced beef, toss well, and marinate for 10 minutes in the refrigerator.

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   2. Place the cucumber on a cutting board and gently smash it with the side of a knife or a rolling pin until it cracks open in large sections. Cut into irregular pieces and toss with 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, the lime juice, the cilantro, a pinch of black pepper, and half of the scallion. Set aside.

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   3. In a small bowl, stir the cornstarch with the water until smooth. Reserve this slurry for the glaze.

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   4. Heat a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon vegetable oil. Add the asparagus and stir-fry for 3 to 4 minutes until crisp-tender. Add a pinch of salt if desired and transfer to a plate.

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   5. In the same pan, add the remaining 1 tablespoon vegetable oil. When it is lightly smoking, add the beef with its marinade and spread it into one layer. Cook for 2 minutes without moving too much to brown it, then stir-fry for 2 more minutes.

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   6. Add the garlic, the remaining ginger, the whole black grapes, and the mild chili flakes. Cook for 1 minute, stirring, until the garlic is fragrant and the grapes start to soften.

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   7. Pour in the remaining 1 tablespoon soy sauce and the remaining 1 tablespoon rice vinegar. Add the cornstarch slurry and stir for 1 to 2 minutes until the sauce turns glossy and lightly thickens, coating the beef and grapes.

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   8. Add the cooked udon noodles and the remaining 2 teaspoons toasted sesame oil. Toss for 2 minutes so the noodles heat through and absorb the glaze. If the pan looks dry, add 1 to 2 tablespoons of water and toss again.

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   9. Return the asparagus to the pan and toss for 30 seconds to combine without losing its texture.

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    10. Divide the noodles, beef, and asparagus among plates or bowls. Finish with the remaining scallion and the sesame seeds, and serve the smashed cucumber with cilantro on the side. Serve hot; if you want to keep the dish warm before serving, you may place it in a 200 °F / 95 °C oven for up to 5 minutes.