Beef Curry Udon
Tender beef and chewy udon noodles swimming in a rich, spiced Japanese curry broth. Ready in under 30 minutes and deeply satisfying.
- Total time
- 28 min
- Servings
- 2
- Calories
- 642
- Protein
- 38g
Ingredients
- 12 oz beef sirloin or ribeye steak
- 10 oz fresh udon noodles
- 1 medium onion
- 2 tablespoon curry powder (Japanese-style)
- 2.5 cups beef broth
- 2 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 3 clove garlic cloves
- 1 tablespoon ginger, fresh
- 1.5 tablespoon vegetable oil
- ½ teaspoon salt
- 2 tablespoon scallion (green onion), chopped
Instructions
- 1
Pat the beef dry with paper towels, then place on a cutting board. Slice against the grain (perpendicular to the muscle fibers running through the meat) into strips about 1/8-inch thick and 2 inches long—like stacking playing cards.
- 2
Cut the onion in half from root to tip, then place each half flat-side down and slice lengthwise into half-moons about 1/4-inch thick.
- 3
Mince the garlic until pieces are smaller than a grain of rice—about pencil-tip dots when you look at the cutting board.
- 4
Peel the ginger using a spoon (scrape the skin off), then grate it on a microplane or the fine side of a box grater until you have 1 tablespoon of shredded ginger.
- 5
Heat 1.5 tablespoons of oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 6
Add the beef slices to the hot oil and cook without stirring for 2 minutes until the bottom side turns golden brown, then stir and cook another 1 minute. Transfer to a clean plate.
- 7
Return the pot to medium heat and add the onion. Stir once every 30 seconds for 3 minutes until the onion turns translucent and the edges begin to soften.
- 8
Add the minced garlic and grated ginger to the onion. Stir constantly for 30 seconds until the smell becomes very strong and fragrant.
- 9
Sprinkle the curry powder into the pot. Stir constantly for 45 seconds to coat the onions and release the spice's aroma and flavor.
- 10
Pour in 2.5 cups of beef broth. Use a wooden spoon to scrape up the brown stuck-on bits from the bottom of the pot (called the fond), stirring them into the liquid. Bring to a gentle boil over medium-high heat, about 3 minutes.
- 11
Add the cooked beef strips back into the pot along with the udon noodles, soy sauce, and mirin. Stir gently to separate the noodles, then reduce heat to medium and simmer for 4 minutes.
- 12
Taste the broth by taking a spoon of liquid. Add salt in small pinches (1/8 teaspoon at a time) and stir if the broth tastes bland or flat.
- 13
Divide the noodles, beef, and broth evenly between two deep bowls, pouring broth until it reaches about three-quarters up the side of each bowl.
- 14
Scatter the chopped scallion over the center of each bowl in a small mound.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- microplane or box grater
- spoon (for peeling ginger)
- large pot (4-quart minimum)
- wooden spoon
- two deep bowls
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