Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, beef udon. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Beef udon (Niku Udon) is a Japanese comfort dish made of tender sliced beef seasoned and stir Despite its simplicity, this beef udon recipe is packed with tons of flavors! It's time for another Martina's Midnight Munchies! It's the afternoon, and Martina had a rough sleep, so she decided to make some.

Beef Udon is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Beef Udon is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook beef udon using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Beef Udon:

1. Get 1 tri-tip roast 1-2 pounds
2. Prepare 2 tablespoons garlic salt
3. Prepare 1/2 teaspoon black ground pepper
4. Get 1/4 cup lemon juice
5. Take 4 cups chicken stock
6. Take 1 package pre-cooked udon
7. Take 1 tablespoon sesame oil
8. Prepare 1 small sweet onion, peeled and diced
9. Get 5 large button mushrooms
10. Prepare 1 cup snap peas
11. Take 2 cloves garlic, smashed and minced
12. Make ready 1 can baby bamboo shoots, drained
13. Get 1/2 cup green onion, sliced
14. Prepare 1 tablespoon oyster sauce

Heat oil in a frying pan. Keyword beef and noodle soup, noodle soup recipe, udon noodle recipe. 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!

Steps to make Beef Udon:

1. 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.
2. 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.
3. While waiting for the meat to tenderize you can start your broth.
4. 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.
5. 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.
6. 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.
7. 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. 😉
8. Once your meat is out you can add your udon to the broth. Simmer for 5-10 minutes and ladel into large bowls.
9. 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 😊

The end result is a balanced sweet and salty broth brimming with. Stir in noodles, green onions, and spinach. 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.

So that’s going to wrap this up with this exceptional food beef udon recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!