stir fried beef and udon

WTM

WTM

Well-Known Member
TNDeer Supporter
Joined
Oct 16, 2008
Messages
17,759
Reaction score
12,168
Location
benton co.
addictive.

102CF4ED-1B6C-40B1-96AF-859BCC01FF32.jpeg

this is about the way i make it. wxcept inuse oyster sauce jnstead of the dark soy. you can use 1 teaspoon vinegar and a tblspoon water instead of the wine.

khinskitchen.com

Beef Udon Stir Fry

Simple Beef Udon Stir Fry recipe with beef steak, noodles, vegetables, and homemade stir fry sauce. Easy weeknight dinner ready in 20 mins!
khinskitchen.com khinskitchen.com
 
Last edited:
TAFKAP said:
Nice. Do you velvet the beef before you stir fry?
Click to expand...
yes. this was a cut of top sirloin tenders. cut across the grain thin. 1 tbl spoon soy sauce mix the beef then 1 teaspoon cornstarch and 1/2 teaspoon baking soda(to get the extra browning). mix and let sit for 30 min.
 
Last edited:
I think I might copy you for dinner tonight. Thanks for the inspiration
 
Looks good! I may give that a try in a day or 2. I smoked a Boston butt and a beef brisket yesterday. So we've been eating nothing but BBQ and inventive leftovers for 5 meals now. I'll be dang lucky if I don't wake up with gout in the morning.
 
Well, mine wasn't anywhere close to yours. But it was delicious. The international market had some thin-sliced top sirloin, which was nicely marbled. I stir fried some bok choy and scallions with mine, and tossed in some buckwheat noodles. It turned out great. I velveted the meat with soy sauce, toasted sesame oil, and corn starch. I poached the meat in small batches, and removed them. For the first poaching oil, I fried some garlic and ginger in there to flavor it. Turned out great. When the veggies were all done, I threw the meat back in for as much of a scorcher as I could

Oh yeah, and I used oyster mushrooms as well. Great call. But seeing your picture, I realized I should've also gotten some bean sprouts.
 
TAFKAP said:
Well, mine wasn't anywhere close to yours. But it was delicious. The international market had some thin-sliced top sirloin, which was nicely marbled. I stir fried some bok choy and scallions with mine, and tossed in some buckwheat noodles. It turned out great. I velveted the meat with soy sauce, toasted sesame oil, and corn starch. I poached the meat in small batches, and removed them. For the first poaching oil, I fried some garlic and ginger in there to flavor it. Turned out great. When the veggies were all done, I threw the meat back in for as much of a scorcher as I could

Oh yeah, and I used oyster mushrooms as well. Great call. But seeing your picture, I realized I should've also gotten some bean sprouts.
Click to expand...
well done basically the same as i do it. asian food is real simple but just takes time to prepare the ingredients.

thats actually cabbage slice real thin but bean sprouts work too. i usually use baby bella mushrooms for an even more earthy unami kick but i had forgotten them this time.
 

Latest posts

Back
Top