Beef Udon Recipes

MONGOLIAN BEEF UDON

Steps:

• In a medium bowl, whisk together the marinade ingredients. Add beef to marinade and refrigerate for 30 minutes.
• Meanwhile, whisk together sauce ingredients and set aside.
• Heat the 2 tsp. of vegetable oil in a wok or skillet over medium high heat until quite hot. Add the beef strips and cook, stirring, until beef is cooked through. Add the green onion and cook, stirring, until the green onion softens and browns, slightly. Add the sauce and cook, stirring, for 1 minute. Add the udon noodles and stir gently to loosen the noodles, then cook, stirring, until the sauce thickens and noodles are well warmed through.
• Serve garnished with sliced green onion and sesame seeds.

BEEF UDON

Steps:

• Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it on low heat until you're ready to cook the noodles.

BEEF UDON

Steps:

• In a medium saucepan, add dashi, soy sauce and sugar; bring it to a boil.
• Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
• Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they start to separate.
• Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls.
• While cooking udon, you can start heating the large frying pan. Once it's heated, add oil and cook the leek until tender.
• Add the meat and brown all sides. Don't move the meat around until it's nicely seared.
• Add sugar and soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
• By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.
• Place the narutomaki (fish cake) and garnish with remaining toppings. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice).

UDON-BEEF NOODLE BOWL

Steps:

• Cook noodles per package directions; drain.
• Add garlic, pepper, and broth to a large saucepan; bring to a boil.
• Lower heat, and simmer 10 minutes.
• Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
• Heat a large nonstick skillet coated with cooking spray over med-high heat.
• Add in mushrooms and carrots, stir/saute 2 minutes.
• Stir in soy sauce mixture; cook 2 minutes stirring constantly.
• Add vegetable mixture to broth mixture; stir in beef.
• Cook 2 minutes or until beef loses its pink color.
• Stir in noodles, green onions, and spinach.
• Serve immediately.