Grilled Beef with Udon NoodlesMake on Drop
I love this recipe. (It’s all about the broth bout the broth!)
This soup can easily be expanded to feed more people by adding steak and noodles, and even adding more stock and vegetables. Crispy fried shallots are widely available at Asian supermarkets.
The recipe first appeared in Souperbowl, the ebook, then printed book...my my I have been a busy recipe developer in the last couple of years. I just have so many recipes out and about now, and a lot of them are going to show up for Insiders, just like this one. Seriously if you haven’t considered joining us, 2017 is the year to get it done. We are really excited for all that we have planned for you...so don’t wait. Go read all about it here, join us and access this recipe immediately!!
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- 1 Piece scotch fillet per person
- Pink salt to taste
- Freshly cracked black pepper to taste
- A little oil
- 1 Pack Udon noodles
- 4 cloves garlic
- 2 brown onions, halved
- 5 cm piece fresh ginger
- 1 Red Chillie(s)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Litre beef stock
- 1 Tablespoon Umami Paste Recipe
- 60 Grams Teriyaki sauce
- 1 carrot, julienned
- Handful bean sprouts
- 2-3 spring onions, sliced lengthways
- A few coriander leaves and crispy fried shallots
- Lime wedges to serve
Heat a grill pan over a medium heat until very hot.
Sprinkle the steaks with salt and pepper. Drizzle with a little oil.
Sear each steak on both sides until cooked to your preference (best rare for this recipe as it will continue to cook in the hot soup). Cover steaks with foil and proceed with remainder of recipe.
Cook noodles as package directs. Keep hot.
Place garlic, onion, ginger, chilli and EVOO into Thermomix bowl and chop 3 sec/speed 6.
Add stock, Umami Paste, Teriyaki sauce and cook 10 min/100°C/speed 2.
Add carrot and cook 2 min/100°C/Reverse/speed 1.
Slice steaks across the grain and divide between large serving bowls. Add a serving of drained noodles to each bowl. Add bean sprouts to bowls.
Top with ladles of soup, and garnish with spring onions, coriander leaves and crispy shallots with a lime wedge per serving on the side.
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