Gluten-Free Beef Udon Noodles

Instructions

1. 1Cook the about 450 g of Rice Noodles according to the package directions until tender. Drain them well and set aside.
2. 2In a large heavy-bottomed pot, bring the 6 cups of Dashi Broth to a gentle simmer over medium heat (around 82.22°C / 82°C). Stir in the 1/4 cup Gluten-Free Soy Sauce (Tamari), 2 tbsp Mirin, and 1 tsp Sugar until dissolved. Keep the broth at a low simmer.
3. 3Heat the 1 tsp Sesame Oil in a 30.48 cm skillet over medium-high heat (around 190.6°C / 190°C). Add the about 450 g of Beef Sirloin, sliced thinly, and cook for 2-3 minutes per side, until browned. The beef should reach an internal temperature of 63°C for medium-rare.
4. 4Add the 1 cup of Shiitake Mushrooms to the same skillet with the beef. Cook for another 3-5 minutes, stirring occasionally, until the mushrooms are softened and lightly browned.
5. 5Carefully add the cooked beef and shiitake mushrooms from the skillet into the simmering broth. Stir gently.
6. 6Add the 2 cups of Spinach to the pot with the broth, beef, and mushrooms. Cook for 1-2 minutes, just until the spinach leaves are wilted.
7. 7Divide the cooked about 450 g Rice Noodles evenly among four serving bowls. Ladle the hot broth, along with the beef, mushrooms, and spinach, over the noodles in each bowl.
8. 8Garnish each bowl with the 1/2 cup of chopped Green Onions and serve immediately.

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