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Beef Teriyaki Udon

Print Recipe
Servings 4 -6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe by: Connie Murray @happybellyfoodie.com