Sesame Ginger Beef Udon Bowls
A quick and delicious blend of tender beef, fresh vegetables, and chewy udon noodles, all tossed in a savory sesame-ginger sauce.
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.
Notes
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. Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in a bowl, adding a splash of water to help loosen the sauce if needed.