Beef Curry Udon

Name: Beef Curry Udon
Ingredients: ¼ cups (2 oz.) unsalted butter or coconut oil, divided; ¼ cups all-purpose flour (1¼ oz.); 1 Tbsp. Oriental curry powder (such as S&B Brand); 1 Tbsp. garam masala; ½ lb. lean beef (such as London broil or shoulder steak), cut into 2-by-¼-inch strips; 4 fresh shiitake mushrooms, sliced ¼ inch thick; 1 small white onion (4 oz.), sliced with the grain 1 inch thick; 2 Tbsp. sake; 2 medium carrots (3 oz.), peeled and cut in 1-inch pieces; 1 small Yukon Gold potato, peeled and cut in 1-inch pieces; 4 cups dashi stock or low-sodium mushroom broth; 1 Tbsp. low-sodium soy sauce; 2-4 green Thai chiles, cut in half on the bias (optional); Kosher salt; 4 (7-oz.) packages udon noodles, cooked according to package instructions and rinsed in cool water Thinly sliced scallions and togarashi, for serving (optional)

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In this Japanese-inspired weeknight dinner, springy udon noodles are tossed with a light yet flavorful curry sauce and rounded out with beef and vegetables.

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Ingredients

¼ cups (2 oz.) unsalted butter or coconut oil, divided
¼ cups all-purpose flour (1¼ oz.)
1 Tbsp. Oriental curry powder (such as S&B Brand)
1 Tbsp. garam masala
½ lb. lean beef (such as London broil or shoulder steak), cut into 2-by-¼-inch strips
4 fresh shiitake mushrooms, sliced ¼ inch thick
1 small white onion (4 oz.), sliced with the grain 1 inch thick
2 Tbsp. sake
2 medium carrots (3 oz.), peeled and cut in 1-inch pieces
1 small Yukon Gold potato, peeled and cut in 1-inch pieces
4 cups dashi stock or low-sodium mushroom broth
1 Tbsp. low-sodium soy sauce
2-4 green Thai chiles, cut in half on the bias (optional)
Kosher salt
4 (7-oz.) packages udon noodles, cooked according to package instructions and rinsed in cool water Thinly sliced scallions and togarashi, for serving (optional)