- 14 ounces udon noodles (seasoning sauce packets discarded*)
- 1 tablespoon olive oil
- 8 ounces filet (beef top sirloin, thinly sliced across the grain)
- 8 ounces cremini mushrooms (sliced)
- 6 ounces broccoli florets
- 2 carrots (diced)
- 1/3 cup soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar (packed)
- 1 tablespoon ginger (freshly grated)
- 2 cloves garlic (pressed)
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
|Calories310Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tang 6 Sep 2018
Delicious! the sauce and ingredients go great together. I used 4 packs of udon to match the sauce and veggies as opposed to 2, and I omitted ginger since I hate it and it still turned out wonderfully. this is one of my go-to meal prep dishes!
Mary C. 11 Jul 2016
It's possible that this recipe didn't turn out for me because it was my first time cooking with udon noodles, but I found quite a few issues with the fundamental recipe as well (in my opinion). There was too much ginger in this recipe, and it sort of overpowered the dish. Also, I would recommend using flank steak instead of top sirloin, the sirloin was chewy and it made it impossible to really enjoy each bite wondering if you would get a non-fatty piece of meat. I probably would try this recipe again with my modifications listed above.
JT T. 2 Jun 2016
Didn't think it was too salty. But low-sodium soy sauce is always a good choice! It reminded me of a dish I get at one of my favorite Japanese restaurants. We loved it!
Gabriele K. 17 Mar 2016
This dish is good and easy to make, but way too salty. Need to water down that soy sauce next time!!!