Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, udon beef & snow peas. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Udon Beef & Snow Peas is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Udon Beef & Snow Peas is something which I have loved my entire life. They’re fine and they look fantastic.
Beef udon (Niku Udon) is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth. Easy Beef Udon Packed with Flavors Despite its simplicity, this beef udon recipe is packed with tons of flavors! Beef Udon is made of udon noodles, a dashi-based broth and flavoured beef toppings. Delicious Mongolian Beef, quickly stir fried with udon noodles for a quick and easy meal that's ready in a flash!
To get started with this particular recipe, we must prepare a few ingredients. You can have udon beef & snow peas using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Udon Beef & Snow Peas:
- Prepare 1 lb. Rib eye steak
- Get 2 T. Canola oil
- Take 4 oz. Snow peas
- Get 1 bunch green onions
- Prepare 8 oz. Water chestnuts, sliced or diced
- Get 14.2 oz. Udon Stir-Fry Noodles
- Make ready SAUCE:
- Make ready 3 T. Soy sauce
- Prepare 2 T. Oyster sauce OR hoisin sauce
- Prepare 1 tsp. toasted sesame oil
- Make ready 1 tsp. Sugar
- Take 1 T. Mirin
- Get 1/2 tsp. garlic powder
Niku Udon is Udon noodle soup with beef (Niku=meat), but don't let the name deceive you. It is not just throwing sliced beef into the soup, but there is more to it. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be a wonderful dish without Udon.
Instructions to make Udon Beef & Snow Peas:
- Mix together all sauce ingredients so it's ready to go and set aside.
- Slice the steak very thinly. I like to include a little bit of the flavorful rib eye fat, but you don't have to.
- Slice the green onions, drain the water chestnuts, and measure out the snow peas (and mushrooms, if using) so everything's ready to go.
- Place a saucepan of water on the stove over high heat to bring to a boil while you continue with recipe.
- In a wok or large, high-sided skillet, heat oil over medium-high heat. Add steak (and mushrooms, if using) and cook, stirring frequently, until no longer pink, about 3-4 minutes.
- Stir in water chestnuts and sauce. Cover and reduce heat to medium.
- Remove the pot of boiling water from heat. Add the udon noodles and gently stir to separate them.
- Using a cooking spider (see above photo), or slotted spoon, scoop noodles from water and stir them into the skillet mixture.
- Add the snow peas and green onions, stir so everything's coated with the sauce, cover skillet, turn off heat, and wait 1-2 minutes before dishing up.
The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be a wonderful dish without Udon. Sukiyaki Beef Udon is a homestyle Japanese Hot Pot (nabemono) recipe with delicious beef, mushrooms, udon noodles and vegetables in a rich soy mirin dashi broth cooked at the table family style. When the weather gets chilly outside, there is nothing like a delicious pot of homemade Beef Sukiyaki Udon to warm you right up. This short rib beef udon uses a variation on a classic Japanese dashi-based broth to slow braise the beef, giving an incredibly flavorful base for this beef noodle dish.
So that is going to wrap this up for this special food udon beef & snow peas recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
