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- Total Time
- 30mins
-
- Serves
- 6
-
- Calories
- 388
Ingredients
-
- Shallot
- x 2 (about 84g)
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- Onion
- x 2 (about 280g)
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- Carrot
- x 1 (about 50g)
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- Udon noodles
- 2 cups (about 500g)
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- Scallion
- 3 (45g)
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- Beef filet
- 6
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- Salt & pepper
- as needed
-
- Extra virgin olive oil
- as needed
-
- Garlic clove
- 4
-
- Ginger
- 1 tsp (about 2g)
-
- Fresh chili
- x 1 (about 20g)
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- Extra virgin olive oil
- 22ml (1½ tbsp)
-
- Beef stock
- 1 liter (1000ml)
-
- Umami paste
- 1 tbsp (about 18g)
-
- Teriyaki sauce
- 60g (about 3½ tbsp)
-
- Bean sprouts
- about ¼ cup (79g)
-
- Cilantro
- 1 dash
-
- Lime
- x 6 (about 100g)
Step preview
- Pre-heat a clean large cast iron skillet - medium heat
- Add beef filet to a clean cutting board
- Season with salt & pepper
- Drizzle with extra virgin olive oil lightly
- Sear each side until browned then set aside
- Cover with foil and continue
- Add shallot to the large cast iron skillet
- Fry until crispy then set aside
- Add garlic clove, onion, ginger, fresh chili and extra virgin olive oil to the TM5 bowl
- Fit TM5 bowl to TM5
- Chop - approx 3 sec, speed 6
- Scrape down sides of TM5 bowl
- Add beef stock, umami paste and teriyaki sauce to the TM5 bowl
- Cook with MC in place - approx 10 min, 100°C, speed 2
- Then add carrot to the TM5 bowl
- Cook with MC in place - approx 2 min, 100°C, reverse speed 1
- Slice meat lengthwise
- Divide udon noodles and bean sprouts between the clean large serving bowls
- Assemble
- Garnish with scallion and cilantro
- Top with lime
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