Ingredients for 4 people
600 g Swiss Inside Skirt Steak (beef diaphragm cut)
300 g Asian egg noodles or rice noodles
3 tbsp soy sauce (dark soy sauce for extra flavour)
1.5 tbsp fish sauce
1.5 tbsp honey
3 cm fresh ginger, finely grated
4 spring onions, thinly sliced
2 crisp peppers (depending on desired heat level), deseeded and cut into thin strips
150 g fresh spinach leaves, stems removed and thinly sliced
2 tbsp vegetable oil (e.g. peanut or sunflower oil)
1/2 tsp baking soda as a tenderizer
Salt and freshly ground black pepper to taste
Optional: fresh coriander or lime wedges for serving
Preparation:
Prepare and tenderize the meat: Pat the Inside Skirt Steak dry and cut it into thin strips against the grain (approx. 0.5 cm thick). Place the meat into a bowl and sprinkle with 1/2 teaspoon baking soda. Mix well so it is evenly distributed. Let the meat rest for 15 minutes. Baking soda helps soften the meat fibres and makes the steak especially tender.
Rinse and dry the meat: After resting, briefly rinse the meat under cold water to remove excess baking soda. Pat dry thoroughly with kitchen paper.
Prepare the marinade: In a large bowl, mix soy sauce, fish sauce, honey and grated ginger. Add the prepared meat and marinate for at least 20 minutes so the flavours can fully develop.
Cook the noodles: Cook the noodles according to package instructions in plenty of salted water until al dente. Drain, rinse with cold water and set aside.
Prepare the vegetables: Slice the spring onions into thin rings. Remove the seeds from the peppers and cut them into thin strips. Wash the spinach leaves.
Cook the meat: Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl around. Sear the marinated meat in batches until nicely browned on the outside while remaining juicy inside (approx. 2-3 minutes per batch). Remove and keep warm.
Cook the vegetables: In the remaining oil, stir-fry the peppers for 3-4 minutes until still slightly crisp. Add the spring onions and spinach and cook briefly until softened while still maintaining freshness and colour.
Combine noodles and meat: Add the pre-cooked noodles and meat back into the pan with the vegetables. Toss everything together over medium heat for 2-3 minutes so the noodles absorb the flavours and everything is heated evenly.
Season: Adjust with salt and freshly ground black pepper. If desired, add a squeeze of lime juice or fresh coriander.
Serving suggestion: Serve immediately while hot. Fresh lime wedges or a light cucumber salad make a perfect side dish.
Nice to know: Beef Inside Skirt, also known as the inner skirt steak, is one of the oldest and most traditional beef cuts. It comes from the diaphragm area of the animal and was once considered a true butcher's cut. The reason? Many butchers kept these highly flavourful pieces for themselves instead of selling them.
For many years, Inside Skirt remained a relatively unknown cut and was often used for minced meat or slow-cooked dishes. However, in the United States and Mexican cuisine, its full potential was discovered early on. It became especially famous in fajitas because, despite its coarse texture, it delivers an incredibly rich beef flavour.
With the rise of BBQ and grilling culture, Inside Skirt gained popularity worldwide. Today it is considered a true hidden champion among meat lovers: less famous than Ribeye or Entrecôte, but highly valued for its bold flavour, loose fibre structure and intense beef aroma.
The most important tip: cook it quickly over high heat and always slice it against the grain after cooking. This keeps the Inside Skirt exceptionally tender and juicy.
