Directions
- 1Marinate your thinly sliced beef in Shaoxing wine, cornstarch, and salt, then set aside for 15 minutes.
- 2Cut your scallions into 1-inch pieces.
- 3Cut your onions into thin slices.
- 4Thinly slice your cabbage.
- 5For the sauce, combine dark soy sauce, light soy sauce, vinegar, and sugar, and mix thoroughly.
- 6Boil your udon 1 minute before al dente and set aside.
- 7Heat up your pan with oil and brown your beef for about 2 minutes before removing it.
- 8Cook your onions and the white parts of your scallions for another 2 minutes.
- 9Add your cabbage and carrots and cook until wilted.
- 10Add in your udon, sauce, and beef, and toss until the sauce coats your noodles.
- 11Add in the green parts of your scallions and give it one last toss before removing from the heat.
- 12Finally, place your udon in a bowl or eat it straight out of the pan.
Ingredients
- 6 oz thinly sliced beef
- 1 tsp shaoxing wine
- 0.5 tsp cornstarch
- 1 pinch salt
- 0.5 onion
- 1 scallion
- 1 cup cabbage
- 0.5 cup matchstick carrots
- 6 oz udon noodles
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp vinegar
- 1 tsp sugar
Equipment
panbowlpot
Related recipes
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Dump & Bake Ramen
Japanese · Dinner32m
Crockpot Honey Garlic Chicken and Noodles
Japanese · Dinner
Crockpot Beef Ramen
Japanese · Dinner
Teriyaki Chicken Veggie Rice Bake
Japanese · Dinner45m
Chicken and Japanese Cucumber Salad Meal Prep
Japanese · Dinner
Teriyaki Ground Beef & Broccoli
Japanese · Dinner20m
Chicken Katsu
Japanese · Dinner
Lazy Ramen
Japanese · Dinner
Peanut butter noodles
Japanese · Dinner15m
Honey Garlic Salmon Bowls with Creamy Sriracha
Japanese · Dinner
High-Protein Spicy Salmon/Crab Sushi Bake
Japanese · Dinner