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Udon with Beef and Vegetables

A mouthwatering, vibrant dish for a family dinner — give it a go! Udon with beef and vegetables comes together in just half an hour, yet the dish turns out delicious and great-looking. Plenty of juicy beef, tender vegetables, a rich, bright-tasting sauce... all of it makes this far more than just noodles with toppings — it's a real culinary showpiece!

IrinaAuthor avatar
Recipe author
Udon with beef and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 12 g
Fats 16 % 7 g
Carbohydrates 56 % 24 g
178 kcal
GI: 38 / 50 / 13
  • First, prep all the ingredients: cut the beef — tenderloin is best — into long strips, not too thin, or it'll turn dry and tough when fried; you want it to stay juicy inside. Peel the onion, halve it, and slice it thinly into half-rings or quarter-rings, whichever you prefer. Wash the broccoli and break it into small florets, then spread them on a paper towel to dry off any excess moisture. Wash the bell pepper under running water, pat it dry, halve it, scrape out the seeds, and cut out the stem; then cut the pepper into medium cubes. Peel the garlic cloves and chop them with a knife. Stir the corn starch into a tablespoon of water and set it aside for now. Wash the green onion and spread it out on a towel to dry too — you'll need it to garnish the finished dish. Wash, dry, and finely grate a piece of ginger. Measure out the rest of the ingredients. Next, cook the noodles according to the package directions. Set the cooked noodles aside to cool while you keep going. Set a large skillet over medium heat and pour in the vegetable oil. Once it's hot, add the prepared beef, onion, broccoli, bell pepper, and garlic. Stir the mixture now and then. Cook until the meat is lightly browned and the vegetables have softened. Reduce the heat. In a separate small bowl, mix the soy sauce, white wine vinegar, water, sugar, the corn starch slurry, and the grated ginger. Whisk it all well with a fork. Pour the mixture into the skillet with everything else. Cook it all together for 3–4 minutes, stirring as you go — the sauce will thicken in that time. Add the noodles to the skillet and toss. Season with salt and ground black pepper and stir again. Heat the noodles for 1–2 minutes, then take the skillet off the heat. Serve the finished dish hot, garnished with green onion. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Rendered beef fat - 871  kcal/100g
  • Fatty beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef rump - 380  kcal/100g
  • Lean beef roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef ribs - 233  kcal/100g
  • Beef leg - 104  kcal/100g
  • Oxtail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Garlic - 143  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Corn starch - 329  kcal/100g
  • Udon noodles - 337  kcal/100g

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