Beef Teriyaki Udon ~ Stir Fry is a delicious meal loaded with fresh veggies and tasty noodles.
Even though this recipe is totally Americanized, Kentucky-fied and I had my shoes off while cooking it (which is probably bad manners somewhere) it reminded me of a chopstick manners lesson I learned from a good friend of mine.
While having a Korean dish for lunch with my Japanese co-worker and friend, I got interrupted and had to excuse myself for a minute. I stuck my chopsticks in the rice, leaving them standing straight up because I didn’t want to lay them on the table.
When I returned to finish my lunch, my friend politely informed me of my bad manners. ?? what ?? First of all, I was completely clumsy using chopsticks and still am but I didn’t realize there were rules about where you put them.
According to my friend, you’re not supposed to cross your chopsticks on a table or leave them vertically stuck in the rice because that symbolizes death and is done only at Japanese funeral ceremonies. WHOOPS! Luckily, my friend didn’t get offended and we had a nice long chat about Japanese manners versus the manners I was taught growing up. Many of our lunch chats were filled with conversations about her culture and cuisine. So of course, I had to delve into cooking Japanese style dishes at home. I have so much to learn! Great fun for a foodie!
This dish isn’t really Japanese but to tide me over until I can share one of my authentic Japanese recipes, it’ll do. It’s fairly simple to make and tastes superb! Plus you can practice your chopstick manners while eating it. *wink*
I hope you’ll give it a try and let me know what you think.
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
Beef Teriyaki Udon
- For the beef marinade:
- 1 lb thin slices of beef
- 1/4 C soy sauce
- 1/4 C rice wine vinegar
- 2 tbsp sesame seed oil
- 1 garlic clove crushed
- 1 tsp grated fresh ginger
- The Sauce:
- 1 garlic clove minced
- 1 tsp grated fresh ginger
- 1/2 C soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 tsp sherry
- 1 tsp corn starch
- 1/2 tbsp cold water
- The Stir Fry:
- 2 tbsp sesame oil
- 1 large carrot sliced thin
- 1 large celery stalk sliced thin
- 1/2 C snow peas
- 1/2 C broccoli
- 1/2 C bok choy chopped
- 1/4 C fresh or frozen peas
- 6 oz weight before cooked udon noodles, cooked according to instructions on package
- Place the beef and all the ingredients for the marinade in a zip top bag or container with a lid. Refrigerate for 1 hour or overnight.
- Strain the liquid off and allow the beef to come to room temperature before cooking.
- For the sauce, combine all ingredients in a small sauce pan except the cornstarch and water. Heat on medium and allow to simmer for 20 minutes or so. Mix the cornstarch and water in a small bowl.
- Turn the heat up to med/hi and stir in the cornstarch mixture. Stir constantly for one minute. Turn heat down to lowest temp to keep warm while preparing the rest of the dish.
- Heat a wok or large skillet on high. Add 1 tbsp of the sesame oil to the pan. Heat until the oil is very hot. Add all the vegetables except the peas and cook, stirring constantly until bright in color. Remove from pan and set aside.
- Return the pan to high heat and add 1 tbsp of the sesame oil. Heat until the oil is very hot. Add the beef and cook, stirring constantly until done, about 5 minutes.
- Add the vegetables back to the pan along with the noodles and peas. Add the sauce to the pan and heat through.
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