In this Udon Beef Noodle Soup, I serve them with small vegetables and finely chopped rump steak and quickly sautéed in a hot pan. A healthy and quick meal that carries a great taste
Ingredients
2 portions of udon pasta (in the Japanese grocery store)
1 cube or sachet of beef broth
120 g rump steak
1 carrot
1/2 black radish
A handful of green beans
A handful of fresh bean sprouts
A small onion
1 C. soybean
Sesame seeds
Preparation
Peel the onion and cut it into strips.
Cut the beans into 3cm sections
Peel the carrot and cut it into 2-3mm slices
Brown the onion in a little margarine, without letting it color
When it starts to turn transparent, add the carrot rings and beans and sauté 2-3 minutes, stirring constantly.
Reserve 80 cl of water to the boil and immerse the two portions of udon noodles in it
Smooth finish for a minute.
Add in the broth water provided with the Udon noodles (not the spicy orange powder!), The pan-fried vegetables, the soybeans, the black radish cut into thin sticks and simmer for 3 minutes
Meanwhile, brown finely chopped rump steak over very high heat and add a tablespoon of soy at the end of cooking. Remove the pan from the heat.
Divide the udon noodles between the bowls, add the broths then the pan-fried rump steak.
Sprinkle with fresh cilantro and sesame seeds.
Serve immediately
