Beef Quick Asian

Udon broth with beef and mushrooms

Name: Udon broth with beef and mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 4 cups (1L) beef stock; 1 tablespoon sake; 1 tablespoon mirin; 1 teaspoon peeled, grated fresh ginger; 1 tablespoon light soy sauce; 2 tablespoons peanut oil; 350g shaved raw beef; 100g fresh shiitake mushrooms; 115g can bamboo shoots, drained; 300g pre-cooked udon noodles; 4 spring onions, sliced on the diagonal; Splash of Chinese black vinegar

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05m

15m

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As nights get chilly, take comfort in a hearty Japanese-style dinner, perfect for warming up your midweek, without breaking a sweat!

4 cups (1L) beef stock
1 tablespoon sake
1 tablespoon mirin
1 teaspoon peeled, grated fresh ginger
1 tablespoon light soy sauce
2 tablespoons peanut oil
350g shaved raw beef
100g fresh shiitake mushrooms
115g can bamboo shoots, drained
300g pre-cooked udon noodles
4 spring onions, sliced on the diagonal
Splash of Chinese black vinegar

Method

1.

Place stock, sake, mirin, ginger and soy in a saucepan, bring to the boil, then reduce heat to low and simmer for 10 minutes. Season with salt and pepper.
2.

Heat oil in a wok over high heat, then when it is smoking, add beef and stir-fry for 1 minute. Add mushrooms and bamboo shoots, stir-fry for a further minute, then add 4 tablespoons of simmering broth, cook for 1 minute.
3.

Drop the noodles in boiling water for a few seconds to reheat, then drain and place in serving bowls. Pour the broth over, and top with beef and mushrooms.
4.

Garnish with the onions and add a splash of the black vinegar.