Beef Udon Stir Fry Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

250 g Beef steak ( around 8.8 oz ) ( ribeye, sirloin, rump or any tender steak ) cut in thin slices)

400 g Udon noodles ( around 14 oz ) See details in note)

100 g Mushroom ( around 3.5 oz ) ( button, shiitake, white or oyster mushroom ) cut thin slices)

1 tbsp Garlic (Finely chopped)

1 Onion (Cut thin slices)

2 tbsp Vegetable oil (or neutral flavour oil)

2 tbsp Mirin ( Japanese rice cooking wine ) or Shaoxing wine)

2 tbsp Light soy sauce (Or regular soy sauce)

1 tbsp Dark soy sauce

1 tbsp Sugar

½ tsp Corn starch

1 tsp Sesame oil (optional)

2 head Pak choi (optional)

2 Spring onions (optional garnish)

Directions

Blanch the udon noodles with hot water for 1-2 minutes to loosen them. Drain and rinse with cold water and set it aside. ( Or prepare by the packet instructions. Make sure not to overcooked as you are stir frying them again. )

Mix all the sauce ingredients in a bowl, whisk and set it aside. Cut the beef into thin slices against the grain. Season with 1 tablespoon of stir fry sauce mix. Gather and prepare the vegetables.

Heat the large pan or wok to medium-high heat, add 2 tablespoon of oil, stir fry the beef slices for 2-3 minutes. Push the beef to one side, add garlic and onion slices and stir for few seconds and follow with the mushroom. Cook for another 1 minute, then add the pak choi and toss it well.

next place the udon in the middle of the pan, pour the sauce mixture in. Cook for another 2 minutes until the sauce and other ingredients combine evenly.

Turn off the heat and sprinkle chopped spring onions. Transfer to serving plate and serve immediately.

Nutrition

• Calories: 709 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 3 g
• Sodium: 2730 mg
• Total Carbohydrate: 121 g
• Dietary Fiber: 15 g
• Total Sugars: 30 g
• Protein: 32 g