Beef Yaki Udon

Beef Yaki Udon features tender beef and fresh veggies tossed with chewy udon noodles in a savory sauce, delivering a satisfying, flavorful bowl that's quick to whip up.

Course Main Course

Cuisine Japanese

Keyword Asian cuisine, beef, quick meal, stir-fry, udon

Prep Time 20

Cook Time 15

Total Time 35

Servings -6 servings

Calories 600kcal

Author Liza A

Ingredients

2 tbsp soy sauce
2 tbsp mirin
2 tbsp yakisoba sauce found in Asian grocery stores
1 lb thinly sliced beef beef used for shabu shabu or sukiyaki
3 200 g package fresh udon noodle
4 tbsp olive oil divided
1 red bell pepper seeded and cubed
2 cups partially cooked broccoli florets
3 bok choy chopped
Chopped green onions

Instructions

In a small bowl, whisk together soy sauce, mirin and yakisoba sauce. Set aside.
In a separate bowl, mix beef with 1 tbsp of the sauce. Set aside.
In a medium pot, cook udon in boiling water for 2-3 minutes. Rinse with cold water and drain. Set aside.
In a large frying pan or wok, add 2 tbsp oil and heat on medium high heat. Add beef and stir-fry briefly until no longer pink. Using a tong, transfer beef to a plate, discarding accumulated juices.
Wipe pan clean with paper towels. Add remaining 2 tbsp oil in now empty pan. Add red bell pepper, broccoli and bok choy. Sauté for 3-5 minutes or until vegetables are crisp tender. Add cooked beef, noodles and sauce. Gently stir until well combined. Sprinkle with green onions.

Notes

Recipe adapted: pbs parents

Nutrition