Sesame Ginger Beef Udon Bowls
What makes this recipe special
Sesame Ginger Beef Udon Bowls are a delightful blend of tender beef, fresh vegetables, and chewy udon noodles all tossed in a savory sauce. This dish not only brings rich flavors to your dinner table but is also quick to prepare, making it perfect for weeknight meals. The combination of sesame and ginger provides a burst of taste that truly stands out.
How to make Sesame Ginger Beef Udon Bowls
Ingredients:
- 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
- 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 across the grain, patted dry with a paper towel
- 3 medium green onions, trimmed and thinly sliced
Directions:
- In a small bowl, whisk together the beef stock, soy sauce, brown sugar, rice vinegar, sesame oil, Sriracha, garlic, and ginger until combined. Whisk in the cornstarch until dissolved. Set aside.
- Cook the noodles according to the package directions. Drain and set aside.
- In a large wok or skillet, heat ½ tablespoon of oil over medium-high heat. Add the broccoli, bell peppers, and edamame. Sauté for 2-3 minutes or until slightly soft, tossing occasionally. Remove from the pan and set aside.
- Add the remaining ½ tablespoon of oil to the hot wok or skillet. Add the slices of beef and cook for 1-2 minutes, flipping each slice once until just browned on the edges.
- Return the vegetables to the pan and stir in the sauce, cooking until it starts to thicken.
- Add the cooked noodles and toss until all ingredients are well combined.
- Serve in bowls with excess sauce spooned over the top, garnished with chopped green onions.
How to serve Sesame Ginger Beef Udon Bowls
Serve these delicious bowls hot, and consider pairing them with a simple side salad or some pickled vegetables for an extra crunch. They are perfect for lunch or dinner and make great leftovers for the next day.
How to store Sesame Ginger Beef Udon Bowls
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in a bowl, adding a splash of water to help loosen the sauce if needed.
Tips to make Sesame Ginger Beef Udon Bowls
- For extra flavor, marinate the beef in a bit of the sauce for 30 minutes before cooking.
- Feel free to swap out the vegetables based on what you have on hand. Carrots, snap peas, or bok choy work well too.
- To make it a bit spicier, add more Sriracha or a pinch of red pepper flakes.
Variation
You can easily make this recipe vegetarian by substituting the beef with tofu or tempeh. Adjust the cooking time accordingly to ensure it’s cooked through. Additionally, using vegetable stock instead of beef stock will make the dish completely vegetarian.
FAQs
-
Can I use a different type of noodle?
Yes, if you can’t find udon noodles, you can use rice noodles or even spaghetti in a pinch. Just adjust the cooking time accordingly. -
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prep the ingredients a day in advance. Just store them separately and toss them together when you’re ready to cook. -
Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and rice noodles. Check the labels to ensure they meet your dietary needs.
Sesame Ginger Beef Udon Bowls
Ingredients
For the 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
For the noodles and vegetables
- 6 ounces udon or brown rice noodles
- 2 tablespoons oil, divided For cooking
- 3 cups broccoli florets
- 2 medium bell peppers, seeded and sliced
- 1 cup shelled edamame
- 1 pound beef flank steak, thinly sliced across the grain Patted dry with a paper towel
- 3 medium green onions, trimmed and thinly sliced For garnish
Instructions
Preparation
- In a small bowl, whisk together the beef stock, soy sauce, brown sugar, rice vinegar, sesame oil, Sriracha, garlic, and ginger until combined. Whisk in the cornstarch until dissolved. Set aside.
- Cook the noodles according to the package directions. Drain and set aside.
Cooking
- In a large wok or skillet, heat ½ tablespoon of oil over medium-high heat. Add the broccoli, bell peppers, and edamame. Sauté for 2-3 minutes or until slightly soft, tossing occasionally. Remove from the pan and set aside.
- Add the remaining ½ tablespoon of oil to the hot wok or skillet. Add the slices of beef and cook for 1-2 minutes, flipping each slice once until just browned on the edges.
- Return the vegetables to the pan and stir in the sauce, cooking until it starts to thicken.
- Add the cooked noodles and toss until all ingredients are well combined.
- Serve in bowls with excess sauce spooned over the top, garnished with chopped green onions.
