Savory Udon Beef Stir Bowl
Indulge in the rich and comforting flavors of this Savory Udon Beef Stir Bowl, a delightful fusion of tender beef, fresh vegetables, and hearty udon noodles in a savory broth. Perfect for weeknight dinners or cozy gatherings, this dish features shiitake mushrooms and vibrant baby spinach, all harmonized with a touch of soy sauce and honey. Not only is it quick to prepare, but it's also packed with nutrients and designed to please the whole family. Serve it piping hot with a sprinkle of green onions for an irresistible finish!
5
Servings
320
Calories
12
Ingredients
Ingredients
Udon noodles or spaghetti
8 ounces (uncooked)
Minced garlic
1 1/2 teaspoons
Crushed red pepper flakes
1/2 teaspoon
Low sodium beef broth
2 (14 1/2 ounce) cans
Low sodium soy sauce
3 tablespoons
Sake or dry sherry
3 tablespoons
Honey
1 tablespoon
Sliced shiitake mushroom caps
3 cups
Thinly sliced carrot
1/2 cup
Top round beef, thinly sliced
8 ounces
Diagonally sliced green onion
3/4 cup
Prewashed baby spinach
1 (6 ounce) bag
Instructions
1
Begin by preparing the udon noodles, cooking them according to the package directions. Once cooked, drain and set aside.
2
In a large saucepan, combine minced garlic, crushed red pepper flakes, and low-sodium beef broth. Bring this mixture to a rolling boil over medium-high heat.
3
Once boiling, reduce the heat to a simmer, allowing the broth to cook for about 10 minutes to enhance the flavors.
4
In a small bowl, whisk together the low-sodium soy sauce, sake (or dry sherry), and honey until well blended and set aside.
5
Heat a large nonstick skillet over medium-high heat, lightly coated with cooking spray. Add the sliced shiitake mushrooms and carrots, sautéing for about 2 minutes until just tender.
6
Pour the soy sauce mixture into the skillet and stir continuously for another 2 minutes to combine all flavors.
7
Transfer the vegetable mixture into the simmering broth, and then add the thinly sliced top round beef. Cook for an additional 2 minutes, or until the beef is no longer pink.
8
Add the cooked udon noodles, diagonally sliced green onions, and the prewashed baby spinach to the broth mixture. Stir gently to combine and allow the spinach to wilt.
9
Serve the Udon Beef Stir Bowl immediately, garnished with extra green onions if desired.
Nutrition Information
5g
Fat
40g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Udon Beef Stir Bowl?
It is a fusion dish featuring tender beef, fresh vegetables like shiitake mushrooms and baby spinach, and hearty udon noodles in a savory beef broth.
How many servings does this recipe provide?
This recipe is designed to serve 5 people.
What are the nutritional facts for one serving?
Each serving contains approximately 320 calories, 5g of fat, 40g of carbohydrates, and 18g of protein.
What kind of noodles can I use for this recipe?
The recipe calls for 8 ounces of uncooked udon noodles, but you can also use spaghetti as a substitute.
What cut of beef is recommended?
Top round beef that has been thinly sliced is recommended for the best texture and quick cooking.
How much beef is needed for the stir bowl?
You will need 8 ounces of thinly sliced top round beef.
Is this dish spicy?
The dish contains 1/2 teaspoon of crushed red pepper flakes, which adds a mild kick of heat.
What kind of broth is used for the base?
The base uses two 14.5 ounce cans of low-sodium beef broth.
How do I prepare the garlic?
The recipe requires 1 1/2 teaspoons of minced garlic.
What can I use instead of sake?
If you do not have sake, you can use dry sherry as an equal substitute.
What sweetener is used in the sauce?
The sauce is sweetened with 1 tablespoon of honey.
What type of mushrooms are used?
The recipe uses 3 cups of sliced shiitake mushroom caps.
How are the carrots prepared?
The carrots should be thinly sliced, and you will need 1/2 cup.
How should I cut the green onions?
The recipe suggests using 3/4 cup of green onions, sliced diagonally.
When do I add the baby spinach?
The baby spinach is added at the very end along with the cooked noodles and green onions, stirring just until it wilts.
How long should I simmer the broth mixture?
After bringing the broth, garlic, and red pepper flakes to a boil, you should reduce the heat and simmer for about 10 minutes.
What is the first step in the instructions?
The first step is to cook the udon noodles according to the package directions, then drain and set them aside.
Do I need to cook the beef separately?
No, the thinly sliced beef is added directly into the simmering broth mixture and cooked for about 2 minutes until no longer pink.
How long do the mushrooms and carrots need to be sautéed?
Sauté the shiitake mushrooms and carrots in a nonstick skillet for about 2 minutes until just tender.
What is in the soy sauce mixture?
The soy sauce mixture consists of low-sodium soy sauce, sake (or dry sherry), and honey whisked together.
Is there a specific way to serve the dish?
It should be served immediately and can be garnished with extra green onions if desired.
How many ingredients are in this recipe?
There are 12 main ingredients in this recipe.
Is this a quick recipe to make?
Yes, it is tagged as a quick recipe suitable for weeknight dinners.
Can I use regular soy sauce?
The recipe specifies low-sodium soy sauce to help control the salt content, but regular soy sauce can be used in a pinch.
What tags are associated with this recipe?
Tags include udon, beef, noodle bowl, stir fry, asian cuisine, comfort food, quick recipe, and healthy dinner.
Should the skillet be greased?
Yes, the skillet should be lightly coated with cooking spray before sautéing the vegetables.
What is the role of the honey in this dish?
Honey acts as a sweetener to balance the salty soy sauce and savory beef broth.
Can I add other vegetables?
While the recipe calls for mushrooms, carrots, and spinach, you can easily add other quick-cooking vegetables like bell peppers or bok choy.
Is the beef broth boiled before simmering?
Yes, you should bring the broth mixture to a rolling boil over medium-high heat before reducing to a simmer.
How do I know when the beef is done?
The beef is done when it is no longer pink, which usually takes about 2 minutes in the simmering broth.