Beef Teriyaki Udon

• Meat

  • 20 oz Beef rib steak or sirloin tip, steak

• Produce

  • 1/2 cup Carrots
  • 1 Green onions
  • 1/2 cup Mushrooms

• Condiments

  • 1/4 cup Mirin
  • 6 tbsp Soy sauce

• Pasta & Grains

  • 200 g Udon noodles

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 tsp Cornstarch
  • 1 Sesame seeds, roasted

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 6 tbsp Sake

Found on salu-salo.com

Description

Ingredients

• 20 oz (574g) sliced beef rib steak or sirloin tip steak
• 2 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp olive oil
• 200 g Udon noodles
• ½ cup finely julienned carrots
• ½ cup sliced mushrooms
• Green onions, chopped for garnish (optional)
• Roasted sesame seeds (optional)
• ¼ cup soy sauce
• ¼ cup sake
• ¼ cup brown sugar
• ¼ cup mirin
• 1 tsp cornstarch dissolved in 1 tbsp water

Directions

• Marinate the beef with 2 tbsp of soy sauce and 2 tbsp of sake for 30 minutes.
• Cook the udon noodles according to the directions on the package. Drain and set aside.
• In a non-stick pan or skillet, heat the olive oil over medium-high heat. Add the beef and stir fry for 4-8 minutes or until liquid from the marinade had almost evaporated and the beef is browned.
• Add the carrots and mushrooms and sauté for an additional 1-2 minutes.
• Stir in the cooked udon noodles. Transfer to a plate.
• In a small saucepan, combine the soy sauce, sake, brown sugar and mirin. Let boil, then add cornstarch mixture, stir and cook until thick.
• Pour the sauce over the noodles and cooked beef and sprinkle with sesame seeds and green onions, if using.
• Serve and enjoy!