Sesame Ginger Beef Udon Bowls
Ingredients
Sesame Ginger Sauce
-
1 ⅓
cups
unsalted beef stock
-
⅓
cup
low sodium soy sauce
-
¼
cup
dark brown sugar
-
3
tablespoons
rice vinegar
-
1
teaspoon
sesame oil
-
1
teaspoon
Sriracha
-
3-4
cloves
garlic, peeled and minced
-
1
inch piece
ginger, peeled and minced
-
½
tablespoon
cornstarch
Noodle Bowls
-
6
ounces
udon or brown rice noodles
-
2
tablespoons
oil, divided
-
3
cups
broccoli florets
-
2
medium
bell peppers, seeded and sliced
-
1
cup
shelled edamame
-
1
pound
beef Flank Steak, thinly sliced
-
3
medium
green onions, trimmed and thinly sliced
Instructions
- Whisk together the beef stock, soy sauce, brown sugar, vinegar, sesame oil, Sriracha, garlic, and ginger in a small bowl. Add cornstarch and mix until dissolved.
- Cook the noodles according to package directions and drain.
- In a large wok or skillet, heat ½ tablespoon of oil over medium-high heat. Sauté the broccoli, bell peppers, and edamame for 2-3 minutes until slightly soft, then set aside.
- Add the remaining oil to the wok and cook the sliced beef for 1-2 minutes until browned on the edges.
- Return the vegetables to the pan, add the sauce, and stir until it starts to thicken.
- Toss in the cooked noodles until well combined.
- Serve in bowls and garnish with chopped green onion.
Nutrition Facts (estimated)
Servings
6
Calories
349
Total fat
11g
Total carbohydrates
39g
Total protein
24g
Sodium
635mg
Cholesterol
50mg
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