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Beef Yaki Udon Noodles
Serves 2 |
A one pan dinner that’s wildly delicious.
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Ingredients:
| 2 1/2 tablespoon dark soy sauce |
| 2 teaspoons rice vinegar |
| 1 tablespoon mirin |
| 2 tablespoons soy sauce |
| 2 tablespoons oyster sauce |
| 2 teaspoons honey |
| 4 oz top sirloin, thinly sliced |
| 1 package frozen udon noodles, thawed, 8 oz. |
| 1 tablespoon peanut oil |
| 1 cup thinly sliced cabbage |
| 1/2 yellow onion, thinly sliced |
| 2 cloves garlic, minced |
| 3 shiitake mushrooms, thinly sliced |
| 1 carrot, thinly sliced |
| 1 green onions, thinly sliced |
Directions:
- Stir together the dark soy sauce, rice vinegar, mirin, soy sauce, oyster sauce and honey in a mixing bowl.
- Place the sliced beef in a small bowl. Spoon 1 tablespoon of the sauce over top.
- Bring a large pan to medium-high heat. Add the peanut oil then add the steak. Cook for about 30 seconds until browned and flip. Cook for about a minute, until browned. Transfer the beef to a plate to rest.
- Add the cabbage to the pan. Cook and stir until the edges are golden. Add the yellow onions, cook for 30 seconds. Then add the garlic and saute for 30 seconds. Add the mushrooms and carrots, cook for 2-3 minutes, until the carrots are tender, and the mushrooms are soft.
- Add the udon noodles and beef to the pan. Pour the remaining sauce over top. Gently stir and cook until the sauce has been completely absorbed.
- Transfer to serving plates and top with green onions. Enjoy!
| Main Ingredient: | Beef, Noodles |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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