A delicious beef stir fry using udon noodles. Restarting my study of Japanese was the inspiration, and this was inspired from it. This simple recipe is customizable so you can use those leftover veggies.
Beef Noodle Stir-Fry
A delicious beef stir fry using udon noodles. Restarting my study of Japanese was the inspiration, and this was inspired from it. This simple recipe is customizable so you can use those leftover veggies.
Ingredients
- 2 (7 oz) refrigerated udon noodles, discard seasoning packets
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 green onions, thinly sliced for garnish
For the Sauce
- 1/4 cup reduced sodium soy sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp brown sugar, packed
- 3 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 1 tsp sesame oil
- 1 tsp Sriracha sauce (optional)
Instructions
- In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Siraracha (optional). Set aside.
- In a large pot, boil some water. Cook udon noodles according to package instructions. Drain well.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and onion. Cook until beef has browned, about 5 minutes.
- Stir in bell peppers and broccoli. Cook, stirring frequently until vegetables are tender, about 4-5 minutes. Add udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
- Serve immediately. Garnish with green onions.
