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Beef and Broccoli Udon Noodles

This week's recipe is Beef and Broccoli Udon Noodles. So. let's get started.



2 tablespoons sesame oil

1 tablespoon cornstarch

1 tablespoon soy sauce

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 pound flank steak, sliced across grain 1/4-inch thick


3 tablespoons mirin

3 tablespoons water

3 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon sweet soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

To Cook:

1 head broccoli, broken into bite-sized florets

20 ounces jumbo udon noodles

3 cloves garlic, minced

1 (1/2-inch) piece fresh ginger

2 green onions, sliced

1 teaspoon black sesame seeds

1 teaspoon toasted sesame seeds


Whisk together sesame oil, cornstarch, 1 tablespoon soy sauce, salt, and baking soda together in a bowl. Add sliced steak to the bowl and marinate for 10 minutes.

Meanwhile, whisk mirin, water, 3 tablespoons soy sauce, dark soy sauce, sweet soy sauce, oyster sauce, and rice vinegar together in a small bowl; set sauce aside.

Bring a large pot of lightly salted water to a boil over high heat.

Heat a wok over medium high heat, and cook and stir steak in the hot wok until steak pieces are caramelized and browned, 3 to 4 minutes. Remove steak from wok; set aside to keep warm.

Add broccoli to the wok with a small amount of water. Cover with a lid and steam broccoli until bright green, about 5 minutes.

Add udon noodles to boiling water; return water to a boil and cook until noodles are tender with a bite, 2 to 3 minutes.

Add garlic and ginger to the wok. Return steak to wok.

Drain noodles; stir noodles and prepared sauce into the wok to combine. Sprinkle with green onions, black sesame seeds, and toasted sesame seeds to serve.

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