Curried Udon Steak Soup

It’s the perfect week dinner that’s made in 30 minutes, hearty, cozy, and healthy too.

Ingredients

Ingredients
Servings:
g
Beef Tenderloin
tbsp
Olive Oil
Salt & Pepper to taste
Yellow Onion
g
Hokkaido Pumpkin
cm
Fresh Ginger
Garlic Clove
tbsp
Olive Oil
tbsp
Red Curry Paste
tsp
Sweet Smoked Paprika Powder
ml
Coconut Milk
ml
Beef Stock
tbsp
Soy Sauce
tbsp
Honey
g
Udon Noodles
Coriander Topping
g
Fresh Coriander
Garlic Clove
tsp
Sea Salt
tsp
Ground Cumin
tbsp
Lemon Juice
tbsp
Olive Oil

Instructions

Preparing In The Kitchen
  1. Rinse the beef fillet under cold water, pat dry and marinate with olive oil, salt, and pepper. Cover with cling film and leave in the fridge for about 1 hour.
  2. Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
  3. To make the soup, peel and finely chop the onion, ginger and garlic. Wash the pumpkin, pat dry, halve and remove the seeds. Cut pumpkin into small cubes. Heat a large pot or dutch oven over medium heat and add olive oil. When the oil shimmers, add the onions and cook until fragrant and golden brown, about 3-4 minutes, then add ginger and garlic. Cook for about a minute.
  4. Add the pumpkin, curry paste and smoked paprika, mix well and cook for about 2-3 minutes. Stir in the coconut milk, beef broth, soy sauce and honey. Simmer over medium heat about 12-15 minutes.
  5. Meanwhile, cook the udon noodles according to package directions. For the topping, peel the garlic cloves. Wash the coriander, shake dry and pluck the leaves from the stems. Blend all ingredients to a chunky paste.
  6. Divide the noodles between bowls and ladle the soup over. Top each bowl with sliced beef and the coriander topping.

Preparing In The Kitchen
  1. Rinse the beef fillet under cold water, pat dry and marinate with olive oil, salt, and pepper. Cover with cling film and leave in the fridge for about 1 hour.
  2. Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
  3. To make the soup, peel and finely chop the onion, ginger and garlic. Wash the pumpkin, pat dry, halve and remove the seeds. Cut pumpkin into small cubes. Heat a large pot or dutch oven over medium heat and add olive oil. When the oil shimmers, add the onions and cook until fragrant and golden brown, about 3-4 minutes, then add ginger and garlic. Cook for about a minute.
  4. Add the pumpkin, curry paste and smoked paprika, mix well and cook for about 2-3 minutes. Stir in the coconut milk, beef broth, soy sauce and honey. Simmer over medium heat about 12-15 minutes.
  5. Meanwhile, cook the udon noodles according to package directions. For the topping, peel the garlic cloves. Wash the coriander, shake dry and pluck the leaves from the stems. Blend all ingredients to a chunky paste.
  6. Divide the noodles between bowls and ladle the soup over. Top each bowl with sliced beef and the coriander topping.

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