Tuesday, August 17, 2010
Yaki Udon with Beef
Here is a nice little quick weekday meal! I had two leftover eye of round steaks, and needed to put them to good use. I adapted the recipe from soy and pepper with some changes made. I didn't have any sake or mirin on hand (gasp!), so I used sherry. Basically, any sweet wine will do. This meal is definitely not your typical overly sweet, overly oily "lo mein" at Chinese restaurants. You can really substitute any veggie you would like; I just had broccoli on hand.
2 bunches of udon noodles
12 oz steak
beef marinade: 1 Tbsp soy sauce, 1/2 tbsp sherry, 1/2 tsp corn starch
1 head of broccoli (or whatever vegetable your heart desires!)
2 tbsp oil
4 tbsp soy sauce
2 tbsp sherry
1 tsp worcestershire sauce
1 tbsp sugar
1/2 tsp sesame oil
2 tsp sesame seeds
1. Marinate the steak for a few hours or overnight.
2. Cook the udon noodles as directed on the package. While they are cooking, combine the soy sauce, sherry, worcestershire sauce, sugar and sesame oil. Set aside.
3. To toast the sesame seeds, heat a thick pan on high and toss them in dry. They will turn brown. Set aside.
4. Cook the beef in the marinade and the oil
5. In a separate pan, cook the broccoli in 1-2 tbsp oil, until tender
6. Once the noodles, beef, and broccoli have finished their separate cooking, place them all together in a large pot and pour the remaining sauce combination over them. Stir well. Serve with the toasted sesames sprinkled on top.