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beef fillet & udon noodle broth

Beef Fillet & Udon Noodle Broth

  • 15 mins
  • 15 mins
  • easy
  • 2
Beef Short Ribs
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

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

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