Yaki Udon is Japanese dish of udon noodles stir fried with tender beef slices with carrots and onions over sweet soy sauce mixture
- 400 g rump steak beef, sliced into strips
- 400 grams udon noodles (I used the frozen ones)
- 3 stalks spring onions, sliced
- 1 carrot, julienned
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 tsp minced ginger
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp baking soda
- 2 tbsp vegetable oil
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tsp sesame oil
- In a bowl combine all marinade ingredients. Add beef to marinade, mix well to coat everything, let it stand in room temperature for 30 minutes.
- In a heavy wok heat oil in high heat until it smokes. Add beef in batches and flash fry beef pieces for 3 to 4 minutes or until brown on all sides. Remove the beef from the pan then set aside.
- Add lower heat more oil in your wok if needed then sauté garlic, ginger and onion, sauté for a minute.
- Pour all sauce ingredients then add the noodles in its frozen state, spring onions and carrots, lower heat to medium, cover the wok. Let the noodles defrost and cook for 2 minutes.
- Remove the cover, stir fry the noodles to distribute sauce evenly.
- Add the beef back and stir fry for one more minute.
- Turn heat off then serve.