Beef curry udon
Ingredients
Utensils
cutting board, knife, frying pan, whisk, paper towels, rubber spatula, pot, sieve, ladle
How-To Videos
Homemade beef stock
How to deglaze
How to thinly slice meat
Nutrition per serving
Step 1/ 6
- 150 g beef
- 1 onion
- 1 carrot
- 1 scallion
- cutting board
- knife
Thinly slice beef. Chop onion, carrot, and scallions.
Step 2/ 6
- 2 tbsp unsalted butter
- 4 tbsp flour
- 1 tbsp curry powder
- 1 tbsp garam masala
- frying pan
- whisk
- paper towels
Melt butter in a frying pan over medium heat. When butter is melted, add flour and whisk constantly until the mixture turns golden brown, approx. 5 min. Turn off heat and whisk or mix in the curry powder and garam masala until a dry, crumbly paste forms. Remove paste and wipe out frying pan with a paper towel.
Step 3/ 6
- vegetable oil (for frying)
- rubber spatula
Add oil to wiped out frying pan over medium-high heat. When the oil is shimmery, add beef slices and let them brown on both sides. Add onions and carrots, and sauté for approx. 5 min.
Step 4/ 6
- 700 ml beef stock
- 1 tbsp soy sauce
- 1 tbsp mirin
Deglaze with beef broth, soy sauce, and mirin, and cook for approx. 5 – 7 min. more. Add curry paste and stir well until the curry thickens.
Step 5/ 6
- 300 g udon noodles
- pot
- sieve
Cook udon noodles according to package instructions, drain, and distribute among serving bowls.
Step 6/ 6
- egg (for serving)
- shichimi togarashi (for serving)
- ladle
Ladle the curry over noodles and top with scallions, eggs, and togarashi. Enjoy!
Enjoy your meal!
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