Brothy Beef Udon

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This is my Brothy Beef Udon recipe with soy caramelized thinly sliced steak and onions in beef broth.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 314kcal

250 g sirloin steak placed in the freezer for 30 minutes to an hour before slicing into strips
2 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
½ tablespoon fish sauce
1 teaspoon sugar

Place your steak into the freezer for around 30 minutes to an hour to freeze slightly (it makes it easier to slice thin slices).
Once your steak is hard but not totally frozen, slice thinly into strips.
Transfer the beef into a bowl and add in the light soy sauce, sesame oil, rice wine vinegar, fish sauce, sugar, and a grinding of black pepper. Stir to combine and set aside while you fry the onions and garlic.
Place a large frying pan/skillet on medium/high heat and drizzle with olive oil. Once hot, add in the sliced onions and garlic. Fry until caramelised (for around 5-8 minutes). You want parts of the onion to catch to create a slightly charred effect.
Next up, add the beef into the pan and fry for 3-5 minutes until the beef is seared. Then reduce to low until you're ready to serve.
Meanwhile, prepare your udon noodles according to packet instructions.
Heat up your beef broth in the microwave or on the stovetop until simmering and add in the 1 tablespoon light soy sauce.
Time to assemble! Divide your udon noodles into two bowls, then top one half of each bowl with the caramelized beef mixture. Garnish with sliced scallions and a grind of black pepper. Enjoy my friend!!

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!