Ribeye Udon Stew
15 Minutes
3 SERVINGS
INGREDIENTS
Beef- Ribeye Aged
- 400g Sadia Ribeye Aged
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp cooking oil
- 1 medium onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 garlic cloves (minced)
- 1 Tbsp tomato paste
- 480ml beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 3 packets of frozen udon
- Green onions, to garnish (chopped)
METHOD
- Keep the Sadia Ribeye Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 400g and slice into 1-inch steak, then cut into chunky cubes. Season it lightly with salt and black pepper.
- Heat oil in a large pot over medium-high heat and sear the beef for 12 minutes until all sides are lightly browned. Remove and set aside.
- In the same pot, saute onion, carrot, and celery for 45 minutes until slightly softened.
- Add garlic and tomato paste, and cook 1 minute more.
- Return beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer 15-20 minutes, uncovered, until vegetables are tender.
- While the stew simmers, cook udon according to package instructions and drain it.
- Remove the bay leaf. Toss noodles into the stew just before serving, or serve stew over the noodles. Garnish with green onions and serve immediately.
Sadia Beef Ribeye Aged
100% Quality Beef
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