eCook Meal
Grilled Beef & Mentsuyu Egg Noodles
with pickled cabbage & an edamame & carrot salad
If it’s adventurous cooking you’re after, Chef, this is where you will find it! Japanese for ‘noodle sauce’, this homemade mentsuyu will introduce you to a new depth of umami flavour. Use this lipsmacking liquid to dip in strips of buttery beef, pickled cabbage, ginger and edamame bean & carrot salad. Whether you pick one or all the ingredients at a time, every bite will be a taste sensation.
Serving guide
Choose your portion size.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
PICKLED Cabbage
In a bowl, combine ¾ of the rice wine vinegar, and 5ml [10ml]|#7DA0D7 of a sweetener. Mix until everything is well combined, then add in the Cabbage. Season and set aside in the fridge.
COLOURFUL COMBO
In a separate bowl, combine the remaining rice wine vinegar, ¼ of the soy sauce, sweetener of your choice (to taste) and the sesame oil. Season and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the soy sauce mix along with the carrots. Toss until everything is well combined and evenly coated in the dressing. Set aside in the fridge.
MENTSUYU SAUCE
In a pot, add the remaining soy sauce, mirin & wine mix, dashi, and 40ml [80ml]|#7DA0D7 of water. Bring this mixture to a gentle boil on medium-low heat for 3-4 minutes while stirring occasionally. Remove from the heat, season (if necessary) and set aside to cool.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAVOUR THE UMAMI
Plate the egg noodles with the sliced Beef alongside them. Place the pickled Cabbage, pickled ginger, edamame and carrot salad alongside the beef and noodles, buddha-bowl style. Add the mentsuyu in a sauce bowl on the side to use for dipping. Dinner is ready, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
PICKLED Cabbage
In a bowl, combine ¾ of the rice wine vinegar, and 5ml [10ml]|#7DA0D7 of a sweetener. Mix until everything is well combined, then add in the Cabbage. Season and set aside in the fridge.
COLOURFUL COMBO
In a separate bowl, combine the remaining rice wine vinegar, ¼ of the soy sauce, sweetener of your choice (to taste) and the sesame oil. Season and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the soy sauce mix along with the carrots. Toss until everything is well combined and evenly coated in the dressing. Set aside in the fridge.
MENTSUYU SAUCE
In a pot, add the remaining soy sauce, mirin & wine mix, dashi, and 40ml [80ml]|#7DA0D7 of water. Bring this mixture to a gentle boil on medium-low heat for 3-4 minutes while stirring occasionally. Remove from the heat, season (if necessary) and set aside to cool.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAVOUR THE UMAMI
Plate the egg noodles with the sliced Beef alongside them. Place the pickled Cabbage, pickled ginger, edamame and carrot salad alongside the beef and noodles, buddha-bowl style. Add the mentsuyu in a sauce bowl on the side to use for dipping. Dinner is ready, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
PICKLED Cabbage
In a bowl, combine ¾ of the rice wine vinegar, and 15ml [20ml]|#7DA0D7 of a sweetener. Mix until everything is well combined, then add in the Cabbage. Season and set aside in the fridge.
COLOURFUL COMBO
In a separate bowl, combine the remaining rice wine vinegar, ¼ of the soy sauce, sweetener of your choice (to taste) and the sesame oil. Season and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the soy sauce mix along with the carrots. Toss until everything is well combined and evenly coated in the dressing. Set aside in the fridge.
MENTSUYU SAUCE
In a pot, add the remaining soy sauce, mirin & wine mix, dashi, and 120ml [160ml]|#7DA0D7 of water. Bring this mixture to a gentle boil on medium-low heat for 3-4 minutes while stirring occasionally. Remove from the heat, season (if necessary) and set aside to cool.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAVOUR THE UMAMI
Plate the egg noodles with the sliced Beef alongside them. Place the pickled Cabbage, pickled ginger, edamame & carrot salad alongside the beef and noodles, Buddha-bowl style. Add the mentsuyu in a sauce bowl on the side to use for dipping. Dinner is ready, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
PICKLED Cabbage
In a bowl, combine ¾ of the rice wine vinegar, and 15ml [20ml]|#7DA0D7 of a sweetener. Mix until everything is well combined, then add in the Cabbage. Season and set aside in the fridge.
COLOURFUL COMBO
In a separate bowl, combine the remaining rice wine vinegar, ¼ of the soy sauce, sweetener of your choice (to taste) and the sesame oil. Season and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the soy sauce mix along with the carrots. Toss until everything is well combined and evenly coated in the dressing. Set aside in the fridge.
MENTSUYU SAUCE
In a pot, add the remaining soy sauce, mirin & wine mix, dashi, and 120ml [160ml]|#7DA0D7 of water. Bring this mixture to a gentle boil on medium-low heat for 3-4 minutes while stirring occasionally. Remove from the heat, season (if necessary) and set aside to cool.
BUTTER-BASTED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SAVOUR THE UMAMI
Plate the egg noodles with the sliced Beef alongside them. Place the pickled Cabbage, pickled ginger, edamame & carrot salad alongside the beef and noodles, Buddha-bowl style. Add the mentsuyu in a sauce bowl on the side to use for dipping. Dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.53
for 4 servings · R60.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Cabbage needs 200 gChinese Cabbage 300 g 300 g at R29.99 · 67% of packR19.99
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Sesame Oil needs 20 mlOrganic Sesame Oil 250 ml 250 ml at R130.00 · 8% of packR10.40
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Edamame Beans needs 120 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 24% of packR21.60
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Egg Noodles needs 240 gFresh Egg Noodles 500 g 500 g at R41.99 · 48% of packR20.16
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R159.99 · 64% of packR102.39
Not in the Woolies basket — source these elsewhere:
- Mirin & Wine Mix
- Rice Wine Vinegar
- Pickled Ginger
- Dashi Granules
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Grilled Beef & Mentsuyu Egg Noodles?
The preparation time for Grilled Beef & Mentsuyu Egg Noodles with pickled cabbage & an edamame & carrot salad is between 25 and 45 minutes.
What is the total time required to make Grilled Beef & Mentsuyu Egg Noodles with pickled cabbage & an edamame & carrot salad?
The total time required to make Grilled Beef & Mentsuyu Egg Noodles with pickled cabbage & an edamame & carrot salad is between 35 and 55 minutes.
How many servings does Grilled Beef & Mentsuyu Egg Noodles provide?
4 servings
What are the main ingredients in Grilled Beef & Mentsuyu Egg Noodles?
Beef, Beef Rump, Black Sesame Seeds, Cabbage, Carrot, Dashi Granules, Edamame Beans, Egg Noodles, Low-Sodium Soy Sauce, Mirin & Wine Mix, Pickled Ginger, Rice Wine Vinegar, Sesame Oil
What is the nutritional information of Grilled Beef & Mentsuyu Egg Noodles?
Calories: 813, Carbs: 76 grams, Fat: grams, Protein: 52.6 grams, Sugar: 15.9 grams, Salt: 2513 grams
How do I prepare Grilled Beef & Mentsuyu Egg Noodles?
SAVOUR THE UMAMI: Plate the egg noodles with the sliced beef alongside them. Place the pickled cabbage, pickled ginger, edamame and carrot salad alongside the beef and noodles, buddha-bowl style. Add the mentsuyu in a sauce bowl on the side to use for dipping. Dinner is ready, Chef! BUTTER-BASTED STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. MENTSUYU SAUCE: In a pot, add the remaining soy sauce, mirin & wine mix, dashi, and 40ml [80ml]|#7DA0D7 of water. Bring this mixture to a gentle boil on medium-low heat for 3-4 minutes while stirring occasionally. Remove from the heat, season (if necessary) and set aside to cool. COLOURFUL COMBO: In a separate bowl, combine the remaining rice wine vinegar, ¼ of the soy sauce, sweetener of your choice (to taste) and the sesame oil. Season and set aside. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the edamame until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the soy sauce mix along with the carrots. Toss until everything is well combined and evenly coated in the dressing. Set aside in the fridge. PICKLED CABBAGE: In a bowl, combine ¾ of the rice wine vinegar, and 5ml [10ml]|#7DA0D7 of a sweetener. Mix until everything is well combined, then add in the cabbage. Season and set aside in the fridge. OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Grilled Beef & Mentsuyu Egg Noodles?
Beef, Beef Rump, Black Sesame Seeds, Cabbage, Carrot, Dashi Granules, Edamame Beans, Egg Noodles, Low-Sodium Soy Sauce, Mirin & Wine Mix, Pickled Ginger, Rice Wine Vinegar, Sesame Oil
How many calories does Grilled Beef & Mentsuyu Egg Noodles have?
813 calories
How much fat content does Grilled Beef & Mentsuyu Egg Noodles have?
grams