Ingredients
Notes
Cut the beef into small chunks. Add 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp cornstarch, some sea salt, and black pepper. Mix well and spray with oil to lock in moisture.
Heat oil in a pan and add garlic chunks. Sauté over medium-high heat until fragrant and caramelized.
Pour out half the oil from the pan. Reheat the oil and add the beef. Pan-fry over medium-high heat until just cooked through. At this point, add half a spoonful of sugar, one spoonful of oyster sauce, and minced garlic. Stir-fry evenly. In a hot pan, sauté the onions until fragrant, then add the curry cubes. Add half a bowl of water, one spoonful of chili powder, one spoonful of light soy sauce, and one spoonful of oyster sauce. Stir-fry evenly. Add the cooked udon noodles and 100ml of milk. Cook until thickened, reducing the sauce and allowing the flavors to meld. After plating, sprinkle with Parmesan cheese and top with a raw egg yolk and beef. Done!
Heat oil in a pan and add garlic chunks. Sauté over medium-high heat until fragrant and caramelized.
Pour out half the oil from the pan. Reheat the oil and add the beef. Pan-fry over medium-high heat until just cooked through. At this point, add half a spoonful of sugar, one spoonful of oyster sauce, and minced garlic. Stir-fry evenly. In a hot pan, sauté the onions until fragrant, then add the curry cubes. Add half a bowl of water, one spoonful of chili powder, one spoonful of light soy sauce, and one spoonful of oyster sauce. Stir-fry evenly. Add the cooked udon noodles and 100ml of milk. Cook until thickened, reducing the sauce and allowing the flavors to meld. After plating, sprinkle with Parmesan cheese and top with a raw egg yolk and beef. Done!