Ally Phillips Aussie grassfed beef Asian bowl

  • Prep time 20Min
  • Cook time 15Min
  • Technique Pan Fry / Saute, Stir Fry
  • Meat Beef
  • Cut Striploin
  • Serves 4

These Aussie grassfed beef asian bowls are delicious and take little prep time with mix and match ingredients.


For the beef:

  • 1 lb. Aussie Grassfed New York Strip, cut into about ½" thin strips
  • ¼ cup sesame oil
  • 1 tsp. coarse ground pepper
  • 1 ½ cups beef stock
  • 2 tbsp. garlic chili sauce
  • 2 tbsp. soy sauce, low sodium
  • 2 packages Udon packaged noodles (7.1 oz. each)

For the toppings:

  • ½ cup radishes, sliced thinly
  • 1 cup baby bokchoy, sliced thinly with greens
  • 1 cup carrots, shredded
  • 1 cup pickled baby corn
  • 1 cup sugar snap peas, cut diagonally in halves
  • 1 cup shredded purple cabbage, packed
  • ½ cup roasted red pepper slices
  • ½ cup green onions, sliced thinly


In a large heavy cast iron skillet over medium high heat, put the sesame oil. Let it get hot. Add the beef strips. Turn and cook on both sides about four to five minutes. Using tongs, remove the beef to a plate and cover with a lid.
Reduce heat to medium low and in the same skillet add the beef stock, garlic chili sauce and soy sauce. Whisk and blend.

Add the udon noodles. (They will be in a solid 'brick like' form. Let them soak in the liquid and gently pull them apart.) Cover and let the noodles cook for about 10 minutes.

For serving, place the noodles/broth in a large serving plate or bowl. Add the beef strips to the center. Then place the raw veggies in and around the beef and on top of the noodles.Serve immediately. Everyone builds their own bowl from the selection of veggies, noodles and beef.