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Beef and udon noodle stir-fry recipe

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Adjust Servings:
2 quantities of fresh udon Noodles or 500 g (1 lb 2 oz) frozen udon noodles or 250 g (9 oz) good-quality dried udon noodles
For the Beef and Marinade
200 g (7 oz) rump Steak
2 tbsp Soy Sauce
1 tsp Granulated Sugar
2 cm (¾ inch) piece of root Ginger , peeled and finely grated
2 Garlic cloves, crushed
½ tsp freshly ground Black Pepper
For the Stir-Fry
1 tbsp Sesame Oil
3 tbsp Soy Sauce
1 tbsp Water
7 oz (200 g) tenderstem Broccoli , cut into bite-sized pieces
2 tbsp Sunflower Oil
4 oz (125 g) White Onions , sliced
7 oz (200 g) cavolo nero Cabbage , stem discarded, leaves roughly chopped
pinch of crushed Chilli (dried red pepper) flakes
1 tbsp toasted White Sesame Seeds (optional)

Beef and udon noodle stir-fry recipe

  • Serves 4
  • Medium


  • For the Beef and Marinade

  • For the Stir-Fry



The beef is marinated in soy sauce, sugar, ginger and garlic and has tons of flavour. As with all stir-fries, have all the ingredients ready before you heat that wok!



Make the Udon Noodles, or use good quality ready-made frozen or dried udon noodles.


Cut the rump steak very thinly into 5-cm (2-inch) long slices (freezing the steak for 30 minutes beforehand will help). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. Let it marinate for 30-60 minutes.


In a small bowl, mix the sesame oil, soy sauce and water until combined. Set aside until needed.


Bring a large pan of salted water to the boil. Add the udon noodles to the pan and cook for about 10-12 minutes if using fresh, or follow the packet instructions for frozen or dry noodles. Keeping the water in the pan, fish out the noodles into a colander and refresh under fresh cold water to eliminate starchiness and stop them from cooking. Let them drain. Add the broccoli to the pan and cook for 1 minute, then remove from the pan and drain.


Meanwhile, add the sunflower oil to a large wok and heat it through on the highest heat until smoking hot. Add the beef, its marinade and the onion to the wok and cook, stirring constantly, for 1 minute. Add the broccoli and cavolo nero and cook for a further 30 seconds.


Next, add the cooked noodles to the wok, stirring them together with the other ingredients for a couple of minutes until just heated through. Finally, stir in the soy sauce and sesame oil mixture, add a generous pinch of chilli (dried red pepper) flakes, mix well and turn off the heat. Serve immediately with a sprinkle of toasted white sesame seeds, if using.


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