Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beef udon. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Beef Udon is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Beef Udon is something which I have loved my entire life.
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. It's time for another Martina's Midnight Munchies!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef udon using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Beef Udon:
- Make ready 1 tri-tip roast 1-2 pounds
- Prepare 2 tablespoons garlic salt
- Get 1/2 teaspoon black ground pepper
- Make ready 1/4 cup lemon juice
- Prepare 4 cups chicken stock
- Get 1 package pre-cooked udon
- Take 1 tablespoon sesame oil
- Get 1 small sweet onion, peeled and diced
- Make ready 5 large button mushrooms
- Get 1 cup snap peas
- Take 2 cloves garlic, smashed and minced
- Get 1 can baby bamboo shoots, drained
- Take 1/2 cup green onion, sliced
- Take 1 tablespoon oyster sauce
This video will show how to keto low carb Japanese beef udon! It takes all the traditional flavors of the dish and throws out all the carbs! The end result is a balanced sweet and salty broth brimming with. Stir in noodles, green onions, and spinach.
Instructions 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 😊
Niku Udon is Udon noodle soup with beef (Niku=meat), but don't let the name deceive you. It is not just throwing sliced beef into the soup, but there is more to it. The beef topping, to be placed on. Heat oil in a frying pan. While the beef is reducing, bring the water to a boil and cook the udon according to the.
So that is going to wrap it up for this special food beef udon recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
