Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, beef udon. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Beef Udon is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Beef Udon is something which I have loved my whole life.
Free UK Delivery on Eligible Orders Beef udon (Niku Udon) is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth. Easy Beef Udon Packed with Flavors Despite its simplicity, this beef udon recipe is packed with tons of flavors! Beef Udon is made of udon noodles, a dashi-based broth and flavoured beef toppings. Rich, melting beef short rib meets bouncy udon noodles and curry broth in this masterful bowl of Japanese comfort food.
To get started with this particular recipe, we must prepare a few components. You can cook beef udon using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Beef Udon:
- Take 1 tri-tip roast 1-2 pounds
- Take 2 tablespoons garlic salt
- Make ready 1/2 teaspoon black ground pepper
- Take 1/4 cup lemon juice
- Get 4 cups chicken stock
- Prepare 1 package pre-cooked udon
- Take 1 tablespoon sesame oil
- Prepare 1 small sweet onion, peeled and diced
- Get 5 large button mushrooms
- Prepare 1 cup snap peas
- Get 2 cloves garlic, smashed and minced
- Get 1 can baby bamboo shoots, drained
- Get 1/2 cup green onion, sliced
- Get 1 tablespoon oyster sauce
Add Beef slices in rapidly boiling water and bring back to the boil, then drain. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. But the one I chose to make first was the beef, broccoli and udon noodle stir-fry.
Steps to make Beef Udon:
- In a shallow casserole dish add lemon juice. If you don't have lemon, lime or orange works fine. Point is that the citric acid will naturally tenderize your meat.
- With a fork scratch the front and back of the meat in a tic-tac-toe pattern. Rub in the garlic salt and black pepper. Place in the casserole dish with the lemon juice. Turn every 10 minutes for 40 minutes.
- While waiting for the meat to tenderize you can start your broth.
- In the sesame oil, saute the onion on medium low heat. Sesame oil doesn't do well with high temperature so allow the onions to take their time. After about 20 minutes add the garlic. You want the onion to turn a deep gold color. This will bring out the sweetness of the onions.
- Combine the chicken stock, mushrooms, bamboo, pea pods and oyster sauce. The oyster sauce is very salty so be sure to taste the broth to see if you like more. Cover and gently simmer for 30 minutes.
- While waiting for the broth you can broil the roast. Move the oven rack to the top. Using a broiler pan place your meat on and place in oven immediately. If you can leave the oven door slightly open to allow circulation. Turn every 8 minutes till the outside has formed dark crunchy spots.
- Remove from the oven and allow the roast to rest on a cutting board for 10-15 minutes. This will allow the insides to finish cooking so don't cut it right away. Don't throw away all that meat juice in the bottom of the pan. Add it to the broth. 😉
- Once your meat is out you can add your udon to the broth. Simmer for 5-10 minutes and ladel into large bowls.
- Carving against the grain, slice the roast nice and thin. Place on top of the udon and sprinkle with green onion. Serve hot with green tea or marble soda 😊
Add the green onion and cook, stirring, until the green onion softens and browns, slightly. But the one I chose to make first was the beef, broccoli and udon noodle stir-fry. Although there is a recipe in the book to make your own udon noodles, it's also refreshing to see that Luiz takes a pragmatic view and mentions good store-bought udon noodles as an alternative in the ingredient list. As I said - very very non-threatening for Japanese food neophytes! Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender.
So that’s going to wrap it up with this special food beef udon recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
