Garlic Yogurt Steak Noodles

• 90 g Nonfat Greek yogurt (⅓ cup)
• 7 g raw (2½ cloves) Garlic
• 15 g Lemon juice (1 tbsp)
• 1.5 g Salt (¼ tsp)
• 1 liter, for boiling Water (about 4 cups, for boiling)
• 70 g dry Rice noodles (2.5 oz dry)
• 190 g raw Top sirloin steak (6.7 oz raw)
• 0.5 g Black pepper (¼ tsp)
• 7 g Olive oil (½ tbsp)
• 70 g raw Cucumber (2.5 oz raw)

You'll need: Small bowl, Large saucepan, Colander, Heavy frying pan, Tongs, Cutting board and knife.

Method

1. Stir the garlic yogurt sauce

   Grate the garlic finely into the small bowl. Stir in the yogurt, lemon juice and a third of the salt. Taste it; it should be tangy and garlicky.

   Grate the garlic instead of chopping it. A fine paste mixes in with no raw chunks.

2. Soak the noodles

   Bring the water to a boil with a pinch of the salt. Take the pan off the heat, add the noodles and let them sit for 4–5 minutes, stirring once, until tender with a slight bite. Drain and rinse under cold water to stop the cooking.

   Taste a noodle at 4 minutes. Rice noodles go from firm to mushy in a minute or so.

3. Sear the steak

   Pat the steak dry and season it with the pepper and the rest of the salt. Heat the oil in the frying pan over high heat until it shimmers. Sear the steak for 3–4 minutes a side, until deeply browned and 63°C (145°F) in the center for medium. Rest it for 5 minutes, then slice against the grain.

   Don't skip the rest. Cutting early sends the juices onto the board.

4. Toss and serve

   Slice the cucumber. Toss the noodles with half the garlic yogurt sauce, then pile them into a bowl with the cucumber and steak slices. Spoon the rest of the sauce on top.

   Toss the noodles in the sauce while they're still slightly damp. It coats them evenly.

Swaps

• Top sirloin steak → Chicken breast, sliced thinLeaner. Cook it to 74°C (165°F).
• Rice noodles → Cooked riceSame carbs and a quicker option; use 150 g cooked rice.