- 2 (7-ounce) filet mignon steaks
- 1/2 cup plus 6 tablespoons teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons chopped fresh chilies
- 1 1/2 tablespoons sesame seeds, toasted
- 1 onion chopped
- 8 oz mushrooms
- Udon or rice noodles
- 2 tablespoons sesame oil
- 1 tablespoons finely chopped scallion, for garnish
Transfer to a large zipper lock bag with 1/2 cup teriyaki sauce. Seal the bag using the water immersion technique.
While the beef is cooking, prepare the sauce: Combine soy sauce and chopped chiles in a small bowl. Divide between two serving bowls and top with sesame seeds, if desired.
Cook the onions on low heat with butter until caramalized, around 30-45 minutes, set aside
Cook the mushrooms with garlic butter, set aside
When the timer reaches about 10 minutes, prepare the noodles according to the package directions. Drain and transfer to a serving platter. Cover to keep warm.
When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and discard the marinade.
Cube the beef in 1.5 inches
Transfer beef and sauce to the serving platter with the noodles and garnish with scallions and sesame seeds. Serve with the chili-soy dipping sauce. Enjoy!