Recipe: Yummy Beef and Udon Stir-fry

Beef and Udon Stir-fry. Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender. Add udon noodles, scallions, and the rest of the seasonings, and mix well.

If you're not a fan of eating ginger, leave it in bigger slices so it can be picked out. Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender. You can have Beef and Udon Stir-fry using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beef and Udon Stir-fry

1. You need 1 lb of beef sirloin, cut into 1/4 inch strips.
2. It's 4 tbsp of soy sauce.
3. You need 2 tbsp of mirin.
4. Prepare 2 tbsp of rice wine vinegar.
5. Prepare 2 tbsp of honey.
6. It's 2 tsp of toasted sesame oil.
7. You need 1 package of (about 7 oz) precooked udon noodles.
8. Prepare 3 cloves of garlic, chopped.
9. You need 1 of thumb-sized nub ginger, peeled and choped.
10. You need 1 of shallot chopped.
11. Prepare 3 of green onions, chopped.
12. You need 1/4 cup of water chestnuts, chopped.
13. It's 1 handful of cilantro, leaves and stems chopped separately.

Add udon noodles, scallions, and the rest of the seasonings, and mix well. Add remaining tablespoon of oil to the pan and cook garlic and ginger for a minute or until fragrant. In a mixing bowl, combine the beef with the soy sauce, mirin vinegar, honey and sesame oil. Drain and rinse the noodles with cold water.

Beef and Udon Stir-fry instructions

1. In a mixing bowl, combine the beef with the soy sauce, mirin vinegar, honey and sesame oil. Cover and let marinate for 30 minutes..
2. Bring 2 cups of water to a boil in a small pot. Drop in the udon and simmer for 3 minutes or until the noodles separate on their own. Drain and rinse the noodles with cold water, then set them aside..
3. Add a splash of peanut oil to a large nonstick pan on high heat. Add the beef (but not the marinade) and let fry 1 minute until brown. Add the garlic, ginger and shallot and fry another 1 minute until fragrant..
4. Add the green onions, water chestnuts, chopped cilantro stems and udon to the pan. Pour in the marinade and add several grinds of black pepper. Stir together and let fry for 5 minutes. Toss with the chopped cilantro leaves before serving..

Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. The beef stayed tender throughout cooking, despite having to spend a little more time softening the pre-cooked udon noodles in the stir-fry. The wording on the packaging led me to believe that I could just stir-fry the udon right out of the package. Stir in bell peppers and broccoli. Added to the delicious sauce, are easy to use, shelf-stable udon noodles.