Beef Yaki Udon
Directions
- 1Marinate beef with shaoxing wine, cornstarch and salt and set aside for 15 minutes.
- 2Cut your scallions into 1 inch pieces.
- 3Cut your onions into thin slices.
- 4Thinly slice your cabbage.
- 5Combine dark soy sauce, light soy sauce, vinegar and sugar and mix.
- 6Boil your udon 1 minute before al dente and set aside.
- 7Lube up your pan and brown your beef for about 2 minutes before removing.
- 8Cook your onions and the white parts of your scallions for another 2 minutes and add your cabbage and carrots and cook until wilted.
- 9Add in your udon, sauce and beef and toss until the sauce coats your noodles.
- 10Add in the green parts of your scallions and give it one last toss before removing from the heat.
- 11Place your udon in a bowl.
Ingredients
- 6 oz thinly sliced beef
- 1 tsp shaoxing wine
- 0.5 tsp cornstarch
- 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
bowlknifewooden cutting boardsauce pantongspatula
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