Beef Teriyaki Udon
Beef strips in teriyaki sauce, udon noodles and bell peppers.
- Time
- 25 min
- Serving
- 722 kcal
- Ingredients
- ≈ $3.63
- Protein
- 36 g
Ingredients
- 1 Udon noodlespack 300 g ≈ $2.80 100 g
- 2 Stewing beefpack 600 g ≈ $11.36 120 g
- 3 Bell peppers≈ $6.00 per kg 60 g
- 4 Onions≈ $1.60 per kg 40 g
- 5 Teriyaki sauce 30 ml
- 6 Sesame seeds 3 g
- 7 Sunflower oil 8 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: boil the udon1 according to the instructions.
Prepare: slice the beef thinly.
Prepare: peel the bell3 pepper and cut into 1 cm-thick strips.
Prepare: peel the onion4 and cut into 1 cm half-rings.
Preheat the pan: preheat a wide skillet (28–30 cm in diameter) over medium-high heat.
Cook: sauté the beef in the pan for 2–3 minutes over high heat until golden crust.
Cook: add the bell3 pepper and onion4, fry another 2–3 minutes over medium heat until tender.
Cook: pour in the teriyaki, add the udon1 and stir; warm for 1–2 minutes over medium heat until the sauce is absorbed.
Serve: sprinkle sesame seeds, remove from heat and serve hot.
Tips
- Why it works
- Slice beef thinly so it cooks fast and stays tender; thick slices will turn chewy. Use high heat to sear the outside without overcooking the inside.
- Substitutions
- Replace udon with 80g spaghetti if unavailable, but cook it 1 minute less. Skip sesame seeds and use 1 tsp poppy seeds instead for a neutral crunch.
- Common mistakes
- Overcooking the beef makes it rubbery. Check when edges are golden but centers are still pink. Sauce too thin? Reduce heat and simmer uncovered for 1 minute.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge; reheat in a pan with 1 tbsp water for 2 minutes. Freezes poorly. Sauce turns watery.
- Serve with
- Pair with steamed edamame and a cold beer for a casual lunch. Serve in a bowl with chopsticks for easy eating.
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