Beef Udon - Restaurant Style
Beef Udon - Beef and Veggies are charred and tossed together in a delicious sauce before adding it to luscious Udon noodles. They are stick to your ribs good!
Ingredients
| For marinade: | ||
| Sirloin | 500 Gram (about 1 lb) | |
| Dark soya sauce | 2 Tablespoon | |
| Shaoxing wine | 2 Tablespoon | |
| Vinegar | 2 Tablespoon (Miang Vinegar) | |
| Baking soda | 2 Tablespoon | |
| Corn starch | 2 Teaspoon | |
| For the beef udon noodles: | ||
| Udon noodles | 800 Gram (semi cooked) | |
| Broccoli florets | 2 Cup (32 tbs) | |
| Spring onions | 7 | |
| Diced green pepper | 1 Cup (16 tbs) | |
| Diced carrots | 1 Cup (16 tbs) | |
| For the gravy: | ||
| Spring onion bulbs | 1 Tablespoon | |
| Minced garlic | 2 Tablespoon | |
| Beef stock | 2 Cup (32 tbs) | |
| Dark soya sauce | 2 Tablespoon | |
| Shaoxing wine | 2 Tablespoon | |
| Salt | To Taste (for seasoning the complete dish) | |
| Slurry | 2 Teaspoon (Corn Starch slurry) | |
| Pepper | To Taste (for seasoning the complete dish) |
Directions
GETTING READY:
1.Cut the broccoli florets in half horizontally
2.Blanch the florets first in some boiling water and allow this to drain completely
3.Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
4.Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
5.Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
6.Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
7.Leave this aside for about 30 minutes.
MAKING:
8.Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over.
9.Grill the veg - just add a tiny bit of oil and saute the spring onions, diced green pepper carrots. You can add any veg of your choice.
10.Do the exact thing with the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over.
11.Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all.
12.Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock.
13.Add the dark soya & shaoxing wine.
14.Mix this well and taste for salt.
15.Add some cornstarch slurry here to thicken the gravy.
16.Add the beef first, followed by the broccoli, spring onions, green peppers and carrots, remove from pan and keep aside.
17.The noodles are semi cooked so you can either boil them or fry them.
18.Add some oil to a saute pan and add the noodles.
19.Finally add the beef and all the veg back into the pan and allow everything to coat the udon noodles.
20.Garnish with some spring onions and fresh cracked pepper.
SERVING:
21.Serve and enjoy!
Recipe Summary
