This Mongolian Beef Udon is a lovely, comforting dish full of saucy goodness, fresh, crunchy cabbage, and bean sprouts.
Mongolian Beef Udon
Beef and Marinade
- 1 pound stir fry beef
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
Place the beef and all the marinade ingredients in a larger Ziploc bag. Push the air out of the bag while sealing. Smush everything around until the beef is fully coated and let it rest out on the counter for 30-45 minutes.
Sauce
- 1/2 cup soy sauce
- 1/2 teaspoon ginger (dried or fresh grated)
- 1/2 cup cold broth or water
- 1 tablespoon fresh garlic, minced
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
Place all of the sauce ingredients in a bowl and whisk together. Set aside.
Cooking the Beef Udon
- 1/4 cup vegetable oil
- Beef and Marinade (above)
- Sauce (above)
- 14 ounces udon noodles found refrigerated in the produce section (Or you can boil some dry udon noodles as instructed on the package and then add. They’re found in the Asian food aisle)
- 1/3 green cabbage, thinly sliced
- About 9 ounces fresh bean sprouts
- 6 green onions, sliced
- 2 tablespoons sesame seeds
Drizzle a large frying pan with the oil and place it over medium-high heat. Add the beef (discard any extra marinade) to the pan and cook for about 4 minutes until it’s brown on all sides.
Add the sauce and the udon noodles. Break up the noodles or leave them whole if you like. Cook everything until the noodles are hot and the sauce comes to a boil. Stir occasionally.
Stir in the cabbage and bean sprouts.
Place everything on a large platter and top with green onions and sesame seeds.