Summary

Ingredients

• 2 large carrots, diced into small pieces
• 100 g suar snap peas
• 1 head broccoli, cut into florets
• 2 small shallot (s), thinly sliced
• 2 packs udon noodles (mostly 00 g)
• 250 g beef fillet (s) (minute steaks) cut into strips
• 1 clove / garlic, optional
• Teriyaki sauce
• N / A Soy Sauce, dark
• Oil (sunflower oil, rapeseed oil, sesame oil, which you have on hand)
• pepper
• Chilli flakes
• fried onions

Print Recipe Pin Recipe

Instructions

1. After the vegetables and meat have been cut, cook the udon noodles according to the package instructions and drain well.
2. Heat the oil in the pan. Fry the beef fillet strips in the pan until everything is browned (3 - 4 minutes), season with pepper as desired. Take out of the pan and set aside.
3. In the pan, fry the carrots, broccoli, sugar snap peas, onions (if you want, garlic as well, but don`t add too early because otherwise it will turn too brown) until the desired cooking level. I like it even more crunchy and when the onions and carrots are nicely cut into small pieces, about 6 - 7 minutes are enough.
4. Now add the udon noodles and the meat. Add teriyaki sauce and dark soy sauce (about 2 - 3 tablespoons of each, but I always do it differently, so just enough that there is a little sauce everywhere) and mix everything together.
5. Arrange everything on a plate and sprinkle with fried onions and chilli flakes as desired. If you don`t like fried onions, you can cut spring onions into rings and sprinkle over them, or who wants both.