20-Minute Beef Udon
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20-minute Beef Udon Recipe
I recommend the “gyudon beef” cut for this recipe. I bought mine from Don Don Donki (SG). The right cut of beef curls up beautifully after cooking & is less likely to overcook than other sliced beef.
Besides udon & noodles, the cooked beef also makes a delicious topping for rice (to make simplified gyudon) as well as salad.
- 1/2 tbsp + 1 tsp cooking oil divided
- 200g sliced beef for best results, use ‘gyudon’ cut
- 3 ginger slices julienned
- 1 Japanese scallion aka “negi” (white portion) cut to short diagonal sections
- 1 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 2-3 tbsp water
- salt & pepper to taste
- 2 bundles frozen udon
- 450 ml water (for boiling udon)
- 2 tbsp tsuyu (soba sauce) to taste; add more if needed
- 2 tbsp thinly sliced Japanese scallion aka “negi” (green portion)
- 1 boiled egg halved
- sprinkle of nanami togarashi (Japanese 7-spice powder) to taste
- Cook the beef. Heat 1/2 tbsp oil in a wokpan. Add scallions & stir-fry until they start to soften, then push them to the side of the pan. Stir fry ginger with 1 tsp oil until aromatic. Then add beef & stir-fry briskly until the beef is 70% cooked on the surface. Drizzle soy sauce, mirin, sake and water over the beef. Mix everything well and stir-fry briskly until the beef is no longer pink. Cover with lid and simmer for 1-2 mins. Season with salt and pepper.
- Boil the udon. Bring a pot of water to a boil. Add udon and cook for about 3 mins (or according to package instructions). Drain the udon and divide into 2 serving bowls.
- Make quick udon broth. Rinse the pot. Add 450ml water water and soba sauce. Bring to a boil and pour over the 2 bowls of udon.
- Garnish and serve. Top each bowl of udon with cooked beef. Garnish with green scallions, egg and 7-spice powder.
- In place of Japanese scallions, you can substitute with half yellow onion, cut to thin wedges.
- If you love thick and chewy udon, use frozen udon, specifically Sanuki frozen udon. Otherwise you can use regular fresh or dried udon.