Ingredients 250 g Beef steak ( around 8.8 oz ) ( ribeye, sirloin, rump or any tender steak )
400 g Udon noodles ( around 14 oz )
2 head Pak choi ( Or bok choy/choy sum ) Cut lengthwise or thin slices
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 Spring onions Cut thin slices
2 tbsp Vegetable oil or neutral flavour oil
Stir Fry Sauce: 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
1 tsp Sesame oil
½ tsp Corn starch
Instructions: 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.
1 Comment
Recipe:
Ingredients
250 g Beef steak ( around 8.8 oz ) ( ribeye, sirloin, rump or any tender steak )
400 g Udon noodles ( around 14 oz )
2 head Pak choi ( Or bok choy/choy sum ) Cut lengthwise or thin slices
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 Spring onions Cut thin slices
2 tbsp Vegetable oil or neutral flavour oil
Stir Fry Sauce:
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
1 tsp Sesame oil
½ tsp Corn starch
Instructions:
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.
[Recipe Source (Not mine)](https://khinskitchen.com/beef-udon/)