Beef Yaki Udon
Serves 2
Directions
- 1Thinly slice your mushrooms, yellow onion, and green onion and chop your nappa cabbage into 2 inch pieces.
- 2Slice your beef into 1-2 inch cubes.
- 3In a bowl, mix your meat, soy sauce, oyster sauce, mirin, salt and pepper to taste, and chicken bone broth and set aside in the fridge for 30min-2hours to let it marinate.
- 4In a pot of boiling water, cook your refrigerated udon noodles. Once cooked, transfer the noodles to a bowl of cold water.
- 5On a pan on medium heat coated with spray oil, add your meat.
- 6Add your cooled and cooked udon noodles into the pan along with the mushrooms, onions, and nappa cabbage and stir fry.
- 7Add soy sauce, minced garlic, a touch of spray oil and mix well as the meat cooks through and the veggies soften.
- 8Once cooked, top it off with your diced green onions and separate the entire pan equally into 2 meal prep containers.
Ingredients
- 9 oz beef sirloin, raw
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 0.5 tbsp mirin
- to taste salt and pepper
- 2 tbsp chicken bone broth
- 1 second spray spray oil
- 200 g udon noodles, fresh
- 0.5 yellow onion
- 1 large shiitake mushrooms
- 2 cups napa cabbage
- 1 tbsp minced garlic
- 2 tbsp green onion
Equipment
potbowlpanwooden spoonchopsticksknifecutting boardmeal prep containers
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