Grilled Beef with Udon Noodles
Serves
6
Total Time
30mins
Calories
577
This delicious grilled beef and udon noodle soup can really feed a crowd with just a little tweaking.
- Shallot2sliced
- Onion2halved
- Carrot1julienned
- Udon noodles500 gcooked, drained, hot
- Scallion1 tablespoonsliced
- Beef filet6
- Salt & pepperas needed
- Extra virgin olive oilas needed
- Garlic clove4
- Ginger1 teaspoon
- Fresh chili1
- Extra virgin olive oil20 g
- Beef stock1 L
- Umami paste1 tablespoon
- Teriyaki sauce60 g
- Bean sprouts30 g
- Cilantro1 dash
- Lime6 wedges
Ingredients
- 1. Pre-heat a clean large cast iron skillet - medium heat
- 2. Sprinkle the steaks with salt and pepper. Drizzle with a little oil
- 3. Sear each side until browned then set aside
- 4. Remove the meat from the pan, cover with foil and continue
- 5. Add shallot to the large cast iron skillet
- 6. Fry until crispy then set aside
- 7. Add garlic clove, onion, ginger, fresh chili and extra virgin olive oil to the TM5 bowl
- 8. Chop with MC in place - 3 sec, speed 6
- 9. Scrape down sides of TM5 bowl
- 10. Add beef stock, umami paste and teriyaki sauce to the TM5 bowl
- 11. Cook with MC in place - 10 min, 100°C, speed 2
- 12. Then add carrot to the TM5 bowl
- 13. Cook with MC in place - 2 min, 100°C, reverse speed 1
- 14. Slice meat lengthwise
- 15. Divide udon noodles and bean sprouts between the clean large serving bowls
- 16. Assemble
- 17. Garnish with scallion and cilantro
- 18. Top with lime
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
