Beef and Udon Stir-fry. Heat oil in a wok or skillet over high heat, add beef and stir fry until the meat is no longer pink. Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender. Add udon noodles, scallions, and the rest of the seasonings, and mix well.

If you're not a fan of eating ginger, leave it in bigger slices so it can be picked out. Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. Put the garlic, half the soy sauce and the beef into a bowl and mix together. You can cook Beef and Udon Stir-fry using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beef and Udon Stir-fry

Prepare 1 lb of beef sirloin, cut into 1/4 inch strips.
You need 4 tbsp of soy sauce.
You need 2 tbsp of mirin.
You need 2 tbsp of rice wine vinegar.
You need 2 tbsp of honey.
It's 2 tsp of toasted sesame oil.
You need 1 package of (about 7 oz) precooked udon noodles.
It's 3 cloves of garlic, chopped.
You need 1 of thumb-sized nub ginger, peeled and choped.
You need 1 of shallot chopped.
Prepare 3 of green onions, chopped.
Prepare 1/4 cup of water chestnuts, chopped.
Prepare 1 handful of cilantro, leaves and stems chopped separately.

Heat the coconut oil in a wok over a medium-high heat. Add the onion and stir-fry for a minute. Throw in the marinated beef, along with all the saucy stuff from the bowl, and stir-fry for another minute. Added to the delicious sauce, are easy to use, shelf-stable udon noodles.

Beef and Udon Stir-fry step by step

In a mixing bowl, combine the beef with the soy sauce, mirin vinegar, honey and sesame oil. Cover and let marinate for 30 minutes..
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..
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..
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..

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! Stir in bell peppers and broccoli. The beef stayed tender throughout cooking, despite having to spend a little more time softening the pre-cooked udon noodles in the stir-fry. The wording on the packaging led me to believe that I could just stir-fry the udon right out of the package.