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Slow-cooked teriyaki beef with sesame udon noodle salad
Slow-cooked teriyaki beef with sesame udon noodle salad
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Prep Time:
30 minutes
Cook Time:
200 minutes
Total Time:
230 minutes
Succulent teriyaki beef paired with vibrant sesame udon salad.
Ingredients:
  • 36.80 gm vegetable oil
  • 2kg No Added Hormone Beef Brisket
  • 255.00 gm chicken style liquid stock
  • 131.25 gm salt-reduced soy sauce
  • 32.50 gm mirin seasoning
  • 53.75 gm caster sugar
  • 3 garlic cloves, peeled, bruised
  • 3cm piece fresh ginger, peeled, halved
  • 2 green onions, cut into 5cm lengths, plus extra to serve
  • 1 sliced Lebanese cucumber, to serve
  • 270g packet dried udon noodles
  • 454g packet frozen edamame, thawed, peeled
  • 3 green onions, thinly sliced
  • 100g green cabbage, finely shredded
  • 66.25 gm roasted sesame dressing
  • 1/2 x 200g jar pickled ginger, drained
Instructions:
  • Preheat your oven to 160C/140C fan-forced for the perfect cooking temperature.
  • In a large heavy-based flameproof casserole dish, heat oil over medium-high heat. Brown beef for 5 minutes on each side. Add stock, soy sauce, mirin, sugar, garlic, ginger, and onion. Cover and bring to a boil.
  • Place the dish in the oven and bake for 3 hours, remembering to flip the beef every hour for even cooking.
  • Prepare the sesame udon noodle salad. Cook the noodles according to the package instructions, then drain thoroughly. Transfer the noodles to a bowl and mix in the edamame, onion, cabbage, dressing, and ginger. Season with pepper and toss everything together until well combined.
  • Trim and discard any fat from the beef. Slice the beef and serve it with a drizzle of the cooking liquid, alongside a noodle salad, extra onion, and cucumber.

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