Ingredients
Serving size: 2 adults + 3 kids
8 oz of sliced beef sirloin or flank steak, thinly sliced
4 packs of udon noodles (I use pre-cooked + frozen)
4 heads baby bok choy, cleaned and botttoms cut
1/2 onion, thinly sliced
1 green onion, chopped
Sauce:
2 tbsp of dark soy sauce (or you can just use 4 tbsp of soy sauce total)
2 tbsp of soy sauce
2 tbsp of oyster sauce
2 tsp brown sugar
1 tsp rice wine vinegar
1 tbsp mirin (optional)
1 tsp sesame seeds (optional)
1 tbsp chili garlic oil (optional – you can use it as a garnish or mix it in the udon sauce)
Directions
1. Prep your vegetables and set aside. Mix all sauce ingredients in a small bowl. If you’re using pre-cooked, frozen udon noodles, simply pour boiling water over them and gently stir to separate the noodles. Rinse in cold water and set the noodles aside.
2. Add 2 tbsp of neutral oil in a medium sized pan and heat over medium heat.
3. When the pan is heated, add your sliced beef and cook until browned. Remove from the pan and set it aside.
4. In the same pan, add your baby bok choy and onions. Add more oil if needed. Saute for 2-3 minutes until the bok choy leaves turn darker green – make sure to not overcook the bok choy.
5. Add the noodles to the pan, pour the sauce, and toss the noodles until they’re evenly coated. Add the beef and saute everything together for 2 minutes.
6. Garnish with chopped green onions + sesame seeds and enjoy!
