Beef Yaki Udon

30 mins
Serves 1
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Directions

  1. 1Marinate beef with shaoxing wine, cornstarch and salt and set aside for 15 minutes.
  2. 2Marinate beef with shaoxing wine, cornstarch and salt and set aside for 15 minutes.
  3. 3Marinate beef with shaoxing wine, cornstarch and salt and set aside for 15 minutes.
  4. 4Cut your scallions into 1 inch pieces.
  5. 5Cut your scallions into 1 inch pieces.
  6. 6Cut your scallions into 1 inch pieces.
  7. 7Cut your onions into thin slices.
  8. 8Cut your onions into thin slices.
  9. 9Cut your onions into thin slices.
  10. 10Thinly slice your cabbage.
  11. 11Thinly slice your cabbage.
  12. 12Thinly slice your cabbage.
  13. 13Combine dark soy sauce, light soy sauce, vinegar and sugar and mix.
  14. 14Combine dark soy sauce, light soy sauce, vinegar and sugar and mix.
  15. 15Combine dark soy sauce, light soy sauce, vinegar and sugar and mix.
  16. 16Boil your udon 1 minute before al dente and set aside.
  17. 17Boil your udon 1 minute before al dente and set aside.
  18. 18Boil your udon 1 minute before al dente and set aside.
  19. 19Lube up your pan and brown your beef for about 2 minutes before removing.
  20. 20Lube up your pan and brown your beef for about 2 minutes before removing.
  21. 21Lube up your pan and brown your beef for about 2 minutes before removing.
  22. 22Cook your onions and the white parts of your scallions for another 2 minutes and add your cabbage and carrots and cook until wilted.
  23. 23Cook your onions and the white parts of your scallions for another 2 minutes and add your cabbage and carrots and cook until wilted.
  24. 24Cook your onions and the white parts of your scallions for another 2 minutes and add your cabbage and carrots and cook until wilted.
  25. 25Add in your udon, sauce and beef and toss until the sauce coats your noodles.
  26. 26Add in your udon, sauce and beef and toss until the sauce coats your noodles.
  27. 27Add in your udon, sauce and beef and toss until the sauce coats your noodles.
  28. 28Add in the green parts of your scallions and give it one last toss before removing from the heat.
  29. 29Add in the green parts of your scallions and give it one last toss before removing from the heat.
  30. 30Add in the green parts of your scallions and give it one last toss before removing from the heat.
  31. 31Place your udon in a bowl.
  32. 32Place your udon in a bowl.
  33. 33Place your udon in a bowl.

Ingredients

  • 6 oz thinly sliced beef
  • 6 oz thinly sliced beef
  • 6 oz thinly sliced beef
  • 1 tsp shaoxing wine
  • 1 tsp shaoxing wine
  • 1 tsp shaoxing wine
  • 0.5 tsp cornstarch
  • 0.5 tsp cornstarch
  • 0.5 tsp cornstarch
  • pinch salt
  • pinch salt
  • pinch salt
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 scallion
  • 1 scallion
  • 1 scallion
  • 1 cup cabbage
  • 1 cup cabbage
  • 1 cup cabbage
  • 0.5 cup matchstick carrots
  • 0.5 cup matchstick carrots
  • 0.5 cup matchstick carrots
  • 6 oz udon noodles
  • 6 oz udon noodles
  • 6 oz udon noodles
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp vinegar
  • 1 tsp vinegar
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar

Equipment

bowlknifewooden cutting boardsauce pantongspatula