200g udon noodles
300g beef sirloin or chuck
2 tbsp vegetable oil
1 onion
2 tsp crushed garlic
2 cups beef or chicken stock
1 cube S&B Golden Curry
1 tbsp soy sauce
1 tbsp mirin
200g mushrooms
2 heads baby bok choy
2 spring onions
Directions
Beef and base: Thinly slice 300g beef. Heat 2 tbsp vegetable oil in a medium pot over medium-high heat. Dice 1 onion and cook for 4–5 minutes until soft. Add 2 tsp garlic and stir for 1 minute. Add the beef and cook for 2–3 minutes until browned.
Broth: Pour in 2 cups beef stock and 1 cup water. Add 1 cube of S&B curry, 1 tbs soy sauce and 1 tbs mirin and bring to a simmer for 10 minutes.
Veg and noodles: Slice 200g mushrooms and add to the broth. Halve 2 heads of baby bok choy and add for the last 2 minutes. Cook 200g udon noodles according to packet instructions and drain.
Serve: Place noodles in bowls and ladle the curry broth, beef and veg over the top. Finish with sliced spring onions.
