How to Prepare Delicious Beef and Udon Stir-fry

Beef and Udon Stir-fry. Try making this popular Japanese restaurant classic - Stir-Fry Beef Udon Noodles - and I guarantee you'll want to add it to your regular rotation of nightly dinners!­ Have you ever had yakiudon at Japanese restaurants before? Similar to yakisoba, it's another type of stir-fry noodle dish made with thick, chewy wheat noodles. Stir-fry until the beef is mostly cooked, and then add the cooked udon noodles and sauce.

Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. Each kit includes Udon Noodles, seasoned USDA Choice Grade Beef strips, Teriyaki Sauce, vegetable packet and microwave-safe tray. Ways to Prepare Teriyaki Beef Udon While you can use the microwave to create this dish quickly using the enclosed microwave tray, you can also cook Monterey Gourmet Teriyaki Beef Udon Stir Fry on the stove-top in a. You can cook Beef and Udon Stir-fry using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beef and Udon Stir-fry

1. Prepare of beef sirloin, cut into 1/4 inch strips.
2. It's of soy sauce.
3. Prepare of mirin.
4. You need of rice wine vinegar.
5. You need of honey.
6. You need of toasted sesame oil.
7. You need of (about 7 oz) precooked udon noodles.
8. Prepare of garlic, chopped.
9. It's of thumb-sized nub ginger, peeled and choped.
10. Prepare of shallot chopped.
11. You need of green onions, chopped.
12. Prepare of water chestnuts, chopped.
13. It's of cilantro, leaves and stems chopped separately.

Added to the delicious sauce, are easy to use, shelf-stable udon noodles. Simply add them directly to your hot stir fry and cook until warmed through. With just a short marinade time, this dish is ready in a flash and a great weeknight meal! Cook's Notes for Mongolian Beef Udon The beef stayed tender throughout cooking, despite having to spend a little more time softening the pre-cooked udon noodles in the stir-fry.

Beef and Udon Stir-fry instructions

1. In a mixing bowl, combine the beef with the soy sauce, mirin vinegar, honey and sesame oil. Cover and let marinate for 30 minutes..
2. Bring 2 cups of water to a boil in a small pot. Drop in the udon and simmer for 3 minutes or until the noodles separate on their own. Drain and rinse the noodles with cold water, then set them aside..
3. Add a splash of peanut oil to a large nonstick pan on high heat. Add the beef (but not the marinade) and let fry 1 minute until brown. Add the garlic, ginger and shallot and fry another 1 minute until fragrant..
4. Add the green onions, water chestnuts, chopped cilantro stems and udon to the pan. Pour in the marinade and add several grinds of black pepper. Stir together and let fry for 5 minutes. Toss with the chopped cilantro leaves before serving..

The wording on the packaging led me to believe that I could just stir-fry the udon right out of the package. After following your recipe, as directed, flavor was delicious and everything was cooked just right. Stir in the cooked udon noodles. Pat the beef dry with paper towels; place in a bowl and season with salt and pepper. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high.