Grilled Beef with Udon Noodles

by

Tenina Holder

POSTED November 29, 2017 (LAST UPDATED September 24, 2021)

Serves

6

Total Time

30mins

Calories

389

This delicious grilled beef and udon noodle soup can really feed a crowd with just a little tweaking.

recipe-image

    INGREDIENTS


  • Shallot icon
    Shallot

    2 (about 84 g)sliced

  • Onion icon
    Onion

    2 (about 280 g)halved

  • Carrot icon
    Carrot

    1 (about 50 g)shredded

  • Udon noodles icon
    Udon noodles

    500 g (about 2 cups)cooked, drained

  • Scallion icon
    Scallion

    3 (about 45 g)sliced

  • Beef filet icon
    Beef filet

    6 (about 6 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Ginger icon
    Ginger

    1 teaspoon (about 2 g)

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Beef stock icon
    Beef stock

    1 L (about 4 ¼ cups)

  • Umami paste icon
    Umami paste

    1 tablespoon (about 18 g)

  • Teriyaki sauce icon
    Teriyaki sauce

    60 g (about 3 ⅜ tablespoons)

  • Bean sprouts icon
    Bean sprouts

    ¼ cup (about 79 g)

  • Cilantro icon
    Cilantro

    ⅛ teaspoon

  • Lime icon
    Lime

    6 wedges

    METHOD


  • 1. Pre-heat a clean large cast iron skillet - medium heat
  • 2. Add beef filet to a clean cutting board
  • 3. Season with salt & pepper
  • 4. Drizzle with extra virgin olive oil lightly
  • 5. Sear each side until browned then set aside
  • 6. Cover with foil and continue
  • 7. Add shallot to the large cast iron skillet
  • 8. Fry until crispy then set aside
  • 9. Add garlic clove, onion, ginger, fresh chili and extra virgin olive oil to the TM5 bowl
  • 10. Chop - approx 3 sec, speed 6
  • 11. Scrape down sides of TM5 bowl
  • 12. Add beef stock, umami paste and teriyaki sauce to the TM5 bowl
  • 13. Cook with MC in place - approx 10 min, 100°C, speed 2
  • 14. Then add carrot to the TM5 bowl
  • 15. Cook with MC in place - approx 2 min, 100°C, reverse speed 1
  • 16. Slice meat lengthwise
  • 17. Divide udon noodles and bean sprouts between the clean large serving bowls
  • 18. Assemble
  • 19. Garnish with scallion and cilantro
  • 20. Top with lime

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