Beef Fillet & Udon Noodle Broth

Name: Beef Fillet & Udon Noodle Broth
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 x 200g Beef fillet tails; 1 tsp. light oil; Sea salt; 1 tsp. sesame oil; 2 cloves garlic finely chopped; 1 tbsp. finely diced ginger; 4 tbls light soy sauce; 100 g shitake mushrooms (or mixed oriental mushrooms); 300 g fresh Udon noodles; 400 ml light chicken or beef stock; 4 x spring onions finely sliced; Handful of washed baby spinach leaves; Handful washed pak choi; 8 breakfast radish finely sliced

15 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 x 200g Beef fillet tails
1 tsp. light oil
Sea salt
1 tsp. sesame oil
2 cloves garlic finely chopped
1 tbsp. finely diced ginger
4 tbls light soy sauce
100 g shitake mushrooms (or mixed oriental mushrooms)
300 g fresh Udon noodles
400 ml light chicken or beef stock
4 x spring onions finely sliced
Handful of washed baby spinach leaves
Handful washed pak choi
8 breakfast radish finely sliced

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Method

Heat a heavy based frying pan until smoking hot.
Season the beef with salt & rub a little oil onto the surfaces.
Sear the beef all over, this will take 4-5 minutes until the beef is rich & caramelised.
Remove from pan & keep warm whilst you assemble the broth.
Heat the sesame oil in a large pan over medium heat.
Add the garlic and ginger, and cook for a few minutes until softened.
Add the mushrooms, continue to cook until tender & nicely browned.
Next add the soy sauce & stock.
Bring to a boil and simmer for 5 minutes.
Add the Udon noodles and cook for 3-4 minutes (or according to package directions).
Stir in the greens & radishes then divide into warmed serving bowl.
Slice the beef into thin strips & scatter over the broth.