Curry Udon with Beef
Tender beef and chewy udon noodles bathed in a warming Japanese curry broth with vegetables. Ready in 30 minutes with bold, comforting flavors.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 10 oz beef sirloin or ribeye
- 7 oz fresh or frozen udon noodles
- 1 whole medium onion
- 1 whole medium carrot
- 3 tablespoons Japanese curry paste (such as S&B brand)
- 2 cups beef or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon mirin or sugar
Instructions
- 1
Place the beef on a cutting board and slice it against the grain into strips 2 inches long, 1 inch wide, and 1/4 inch thick, like slicing a thin steak.
- 2
Cut the onion in half from root to tip, place each half flat-side down, then slice lengthwise into strips 1/4 inch wide, like cutting a ribbon.
- 3
Peel the carrot, then slice it on a diagonal at a 45-degree angle into oval pieces about 1/8 inch thick, like coins tilted sideways.
- 4
Set a large pot of water to boil over high heat until you see large rolling bubbles breaking the surface, about 8 minutes.
- 5
While the water heats, set a large skillet over medium-high heat for 90 seconds until it is hot — a drop of water should sizzle and evaporate immediately.
- 6
Pour 1 tablespoon of oil into the hot skillet, then add the beef strips and cook, stirring once every 15 seconds, until they turn brown on all sides, about 2 minutes.
- 7
Push the beef to one side of the skillet, then add the onion and carrot to the empty side and cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes.
- 8
Add 3 tablespoons of curry paste to the skillet and stir constantly for 30 seconds until it coats the beef and vegetables and smells fragrant.
- 9
Pour in 2 cups of broth, then use a wooden spoon to scrape up any stuck brown bits from the bottom of the skillet, stirring until the curry paste dissolves.
- 10
Add 1 tablespoon of soy sauce and 1 teaspoon of mirin, then stir to combine and bring the broth to a gentle simmer over medium heat.
- 11
Once the pot of water is boiling, carefully add the udon noodles and stir with a wooden spoon so they separate and cook evenly, about 2 minutes.
- 12
Pour the noodles into a colander (a strainer with small holes) and let the water drain completely, then give the colander a gentle shake to remove excess water.
- 13
Divide the cooked noodles between two bowls, then carefully pour the beef curry broth over the noodles so the beef and vegetables are distributed evenly between the bowls.
Tools you’ll need
- large pot
- large skillet (12 inches)
- cutting board
- chef's knife
- colander
- wooden spoon
- two serving bowls
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