Beef Teriyaki Udon Food

BEEF TERIYAKI UDON

Steps:

• Place the beef and all the ingredients for the marinade in a zip top bag or container with a lid. Refrigerate for 1 hour or overnight.
• Strain the liquid off and allow the beef to come to room temperature before cooking.
• For the sauce, combine all ingredients in a small sauce pan except the cornstarch and water. Heat on medium and allow to simmer for 20 minutes or so. Mix the cornstarch and water in a small bowl.
• Turn the heat up to med/hi and stir in the cornstarch mixture. Stir constantly for one minute. Turn heat down to lowest temp to keep warm while preparing the rest of the dish.
• Heat a wok or large skillet on high. Add 1 tbsp of the sesame oil to the pan. Heat until the oil is very hot. Add all the vegetables except the peas and cook, stirring constantly until bright in color. Remove from pan and set aside.
• Return the pan to high heat and add 1 tbsp of the sesame oil. Heat until the oil is very hot. Add the beef and cook, stirring constantly until done, about 5 minutes.
• Add the vegetables back to the pan along with the noodles and peas. Add the sauce to the pan and heat through.

TERIYAKI UDON WITH BEEF OR CHICKEN BOWL

Steps:

• Combine chicken or steak with 2/3 cup teriyaki sauce and marinate for 3 hours in the refrigerator. If using flank steak, shallowly score one side with a knife to allow a bit more flavor to penetrate the meat.
• Remove meat from the marinade and heat a grill pan or skillet with a medium-high flame. Once heated, add either the chicken or beef and grill/cook until cooked through and the internal temperature reaches 165 degrees (for the chicken) or to desired level of doneness (for the beef). Once done, remove from the heat to a plate and then tent with foil. Set aside.
• Heat the oil over medium-high heat in a large skillet until the oil is shimmering. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add the celery and onion and stir-fry for another 2 minutes. Next, add the water chestnuts, garlic and ginger. Stir-fry until the veggies are crisp tender.
• Meanwhile, put on a large pot of water to boil and cook the udon noodles according to the package's instructions (al dente). Reserve 1/2 cup of the cooking water and then drain and rinse the udon under cold water to remove gumminess.
• Add the noodles to the hot skillet along with the remaining 2/3 cup teriyaki sauce and 1/2 cup of the reserved pasta water. Reduce heat to medium and start tossing the udon, vegetables and sauce together.
• Simmer for a minute. If you're serving flank steak, take this moment to slice it thinly. You can either add the flank steak/chicken directly to the pan and toss or else dish up the udon and top with grilled steak or chicken. Serve in bowls and garnish with green onions.

GROUND BEEF TERIYAKI

Steps:

• Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
• Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
• When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
• Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.