Beef and onion curry udon

Ingredients

For 1 serving

• Udon noodles80 g
• Beef top round100 g
• Onion80 g
• Beef broth350 ml
• Curry powder2 teaspoons
• Cornstarch1 tablespoon
• Soy sauce1 tablespoon
• Mirin1 tablespoon
• Peanut oil1 teaspoon
• Spring onions1

Contains: gluten, nuts, soy, celery,

Method

1. Bring a large pan of water to the boil for the udon. Meanwhile peel the onion and cut it into thin wedges; slice the beef very thinly against the grain.
2. Heat the groundnut oil in a saucepan over medium heat and fry the onion for 5 minutes, stirring, until soft and golden at the edges; add the beef and cook for 2 minutes, until no longer pink.
3. Stir in the curry powder for 30 seconds until fragrant, then pour in the beef stock, soy sauce and mirin and bring to the boil.
4. Dissolve the cornflour in a couple of tablespoons of cold water, stir it into the broth and cook for 2 minutes over low heat, until the broth thickens and turns velvety.
5. Meanwhile cook the udon in the boiling water for the time on the packet, until soft, and drain; trim and thinly slice the spring onion.
6. Put the udon in the bowl, cover with the curry broth and beef and finish with the spring onion.