Beef Yaki Udon

Method6 steps · about 15 min

1. 1

   Step 1: Toss all 200 g thinly sliced beef with 1 teaspoon soy sauce, the marinade’s 1 teaspoon sake, 7 g grated garlic and 7 g grated ginger. Let it absorb the seasoning while preparing the sauce and vegetables; no separate marinating interval is required by the source.

   Uses 200 g tender beef, sliced thinly against the grain · 1 teaspoon soy sauce · 1 teaspoon sake for the beef marinade · 7 g garlic, grated · 7 g ginger, grated

2. 2

   Step 2: Whisk together all 2 tablespoons oyster sauce, the sauce’s separate 2 tablespoons sake and ½ teaspoon black pepper. Have the broccoli and 400 g ready cooked, drained udon nearby before stir-frying; thaw precooked frozen udon first.

   Uses 2 tablespoons oyster sauce · 2 tablespoons sake for the stir-fry sauce · 1/2 teaspoon black pepper

3. 3

   Step 3: Heat a large frying pan or wok over medium-high heat. Add all 1 tablespoon vegetable oil and 100 g small broccoli florets. Stir-fry to coat the florets with oil.

   Uses 1 tablespoon vegetable oil · 100 g broccoli, cut into small florets

4. 4

   Step 4: Add all the marinated beef to the broccoli pan. Separate the slices and stir-fry until the beef is mostly cooked through; it finishes cooking in the next step.

   Uses Marinated beef with garlic and ginger · Broccoli in oil

5. 5

   Step 5: Add all 400 g ready cooked udon and all the oyster-sake sauce to the beef and broccoli. Stir-fry until the noodles are hot, the beef is cooked through, the broccoli is tender-crisp and no sauce pools in the pan. Toss briefly to glaze the noodles.

   Uses 400 g cooked udon noodles, drained; thaw if using precooked frozen noodles · Oyster-sake-pepper sauce · Partly cooked beef and broccoli

6. 6

   Step 6: Divide the complete beef, broccoli and udon stir-fry into three portions and serve immediately.

   Uses Finished beef yaki udon