Hywel Griffith’s rib-eye of Welsh Beef with noodles and kecap manis – Eat Welsh Lamb and Welsh Beef

Ingredients

• 2 x 200g PGI Welsh Beef rib-eye steaks, at room temperature
• 50g udon noodles
• 100g choy sum (or pak choi)
• 1 large banana shallot, chopped
• 30g ginger, diced
• 1 large clove of garlic, diced
• 20g coriander
• 50g kecap manis
• A pinch of salt and a little oil
• A handful of sesame seeds