Japanese Inspired Noodles with Beef

Name: Japanese Inspired Noodles with Beef
Yield: 1 serving
Ingredients: ¾ -1 pound beef steak, any cut, cut into strips; ¼ cup ketchup; ¼ cup soy sauce; 2 tblsp Worcestershire sauce; 2 tblsp brown sugar, packed; 1 tblsp garlic, minced; 1 teaspoon rice vinegar; ¼ teaspoon baking soda; 3 tablespoons olive or another vegetable oil, divided; ¾ cup chicken broth; 6-8 green onion. thinly sliced; 3-4 ervings noodles, udon, ramen, or whatever you have on hand; 6 cups These or any other vegetables of your choice totalling approximately; 2 ½ cups mushrooms, fresh, sliced; 2 ½ cups broccoli; 1 cup snap peas

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Course
Main Course
Cuisine
Japanese, Asian-American Fusion

Japanese Inspired Noodles with Beef

Brayden Rivera

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This Japanese Inspired Noodles with Beef dish works well with udon or ramen noodles or plain old rice. The sauce is what makes this dish fabulous. Different and delicious!

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Ingredients

¾ -1 pound beef steak, any cut, cut into strips
¼ cup ketchup
¼ cup soy sauce
2 tblsp Worcestershire sauce
2 tblsp brown sugar, packed
1 tblsp garlic, minced
1 teaspoon rice vinegar
¼ teaspoon baking soda
3 tablespoons olive or another vegetable oil, divided
¾ cup chicken broth
6-8 green onion. thinly sliced
3-4 ervings noodles, udon, ramen, or whatever you have on hand
6 cups These or any other vegetables of your choice totalling approximately
2 ½ cups mushrooms, fresh, sliced
2 ½ cups broccoli
1 cup snap peas

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Instructions

Combine 1 tablespoon water and baking soda in a medium sized bowl. Add beef and toss until beef is totally coated. Let sit at room temperature and set aside.
In a measuring cup or a medium sized bowl add ketchup, soy sauce, Worcestershire, sugar, garlic, and vinegar and stir until blended.
Remove 2 tablespoons of the sauce and toss with beef mixture. Set aside your remaining sauce.
Cook noodles of your choice according to package directions. Drain the noodles and rinse under cold running water. Set aside. I usually just leave the noodles in a strainer in the sink!
Heat 1-2 tablespoons oil in a large skillet, over medium high heat, until shimmering or a drop of water flicked in it dances.
Add mushrooms, peas and broccoli (or whichever vegetables you chose to use) and cook, stirring occasionally, 3 to 5 minutes.
Add ¼ cup broth and cook until all of the liquid has evaporated and vegetables are tender, about 5 more minutes. Transfer vegetables to a big bowl. You may have to repeat this step, using an extra ¼ cup of chicken broth, if you cannot fit all of your vegetables into your skillet at one time.
Return skillet to medium high heat, add 1 more tablespoon of oil and heat until shimmering. Add beef in single layer. Cook, without stirring, for 1 minute. Then cook, stirring occasionally, until beef is browned, 1 to 4 minutes, depending on the thickness of your beef strips.
Transfer beef to your bowl with vegetables. Repeat if you have more beef with another tablespoon of oil.
Return skillet to medium high heat and add reserved sauce, remaining ½ cup broth, and your cooked noodles. Cook until noodles are warmed right through, about 2 -4 minutes.
Transfer noodles to bowl with vegetables and beef and toss to combine. Serve immediately and garnish with green onions if desired. Enjoy!