Recipe: Beef Udon with Garlic 3 Ways

Jun 16, 2014 by     2 Comments    Posted under: Main Course Recipes, Recipes
Beef Udon with Garlic 3 Ways.

Beef Udon with Garlic 3 Ways.

On a recent drive back to Boise from the Oregon Coast, we stopped at the amazing Fubonn Supermarket in Portland, Oregon.  That store is just simply fantastic.  There are so many wonderful things to be found there!  They have hard to find Asian vegetables, fruits, and sauces; crazy meats; amazing seafood; and noodles galore!  It’s a taste nirvana.  So needless to say, we loaded up our cooler before hitting the road again.

When we got home the next day, I was thrilled to start creating with our hoard of goodies.  The fresh udon noodles were first to catch my eye.  I pulled some fresh bok choy out of the garden and went to work on this delicious dish so reminiscent of the noodle dishes I ate in Malaysia.  Made with thinly sliced garlic, garlic chives, fried garlic, fresh udon noodles, beef sirloin, and a saucy Asian gravy, this dish will please garlic lovers and noodle lovers alike.  Enjoy!

Ingredients

  • 1 package of fresh udon noodles (16 ounces)
  • 12 ounces sliced top sirloin
  • 4 cups chopped bok choy
  • 1/4 cup thinly sliced garlic
  • 1/2 cup 1-inch piece garlic chives
  • 1 tablespoon plus 1/2 tablespoon vegetable oil
  • 2 tablespoons hoisin sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons water
  • 2 tablespoons sesame oil
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper, or to taste
  • Fried Garlic
Beef Udon with Garlic 3 Ways Ingredients

Beef Udon with Garlic 3 Ways Ingredients

Instructions

Heat wok over high heat.  Add 1 tablespoon vegetable oil and heat until smoking.

Add beef, spread out into a single layer, and season with 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon red chili flakes.  Cook until beef is starting to brown, then add sliced garlic and garlic chives.  Cook until beef is medium-rare inside, roughly 2-3 minutes.  Remove from wok and set aside, along with any beef gravy that may form on the bottom of the wok.

Season and Wok Fry Beef

Season and Wok Fry Beef

Add Garlic and Garlic Chives to Beef

Add Garlic and Garlic Chives to Beef

In a small bowl, combine hoisin sauce, soy sauce, water, and sesame oil, stirring to mix into a thin sauce.  Set aside.

Return wok to high heat and add remaining 1/2 tablespoon vegetable oil, heating until hot and smoking.  Add bok choy and cook until greens are wilted and white stalks are softened with a slight crunch, seasoning to taste with 1/8 teaspoon kosher salt.

Remove Beef then Wok Fry Bok Choy

Remove Beef then Wok Fry Bok Choy

How to Wok Fry Fresh Udon Noodles

Once the bok choy is wilted, add the beef (and any beef gravy) back to wok along with the fresh udon noodles.

Add Udon and Beef and Cook Until Tender

Add Udon and Beef and Cook Until Tender

Add the sauce and wok fry until udon is warmed through and has absorbed about 3/4ths of the sauce.  As the sauce cooks with the noodles, it will thicken into a nice gravy.  The finished noodles will be soft but still have a chew, and should be wet from the gravy.

Divide in half and serve immediately in two bowls, sprinkling each serving with a teaspoon of fried garlic.

Serves 2

Beef Udon with Garlic 3 Ways

Beef Udon with Garlic 3 Ways

 

Recipe: Beef Udon with Garlic 3 Ways
 
Prep time

Cook time

Total time

 

Made with thinly sliced garlic, garlic chives, fried garlic, fresh udon noodles, beef sirloin, and a saucy Asian gravy, this dish will please garlic lovers and noodle lovers alike.
Author:
Recipe type: Main Course
Cuisine: Asian
Servings: 2

Ingredients
  • 1 package of fresh udon noodles (16 ounces)
  • 12 ounces sliced top sirloin
  • 4 cups chopped bok choy
  • ¼ cup thinly sliced garlic
  • ½ cup 1-inch piece garlic chives
  • 1 tablespoon plus ½ tablespoon vegetable oil
  • 2 tablespoons hoisin sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons water
  • 2 tablespoons sesame oil
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper, or to taste
  • 2 teaspoons Fried Garlic

Instructions
  1. Heat wok over high heat. Add 1 tablespoon vegetable oil and heat until smoking.
  2. Add beef, spread out into a single layer, and season with ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, and ¼ teaspoon red chili flakes. Cook until beef is starting to brown, then add sliced garlic. Cook until beef is medium-rare inside, roughly 2-3 minutes.
  3. Remove from wok and set aside, along with any beef gravy that may form on the bottom of the wok.
  4. In a small bowl, combine hoisin sauce, soy sauce, water, and sesame oil, stirring to mix into a thin sauce. Set aside.
  5. Return wok to high heat and add remaining ½ tablespoon vegetable oil, heating until hot and smoking. Add bok choy and cook until greens are wilted and white stalks are softened with a slight crunch, seasoning to taste with ⅛ teaspoon kosher salt.
  6. Once the bok choy is wilted, add the beef (and any beef gravy) back to wok along with the fresh udon noodles. Add the sauce and wok fry until udon is warmed through and has absorbed about ¾ths of the sauce. As the sauce cooks with the noodles, it will thicken into a nice gravy. The finished noodles will be soft but still have a chew, and should be wet from the gravy.
  7. Divide in half and serve immediately in two bowls, sprinkling each serving with a teaspoon of fried garlic.

2 Comments + Add Comment

  • You mentioned pulling the bok choy out of your garden. Have you had any luck growing garlic chives, as well? Or were they part of your bounty from Fubonn Supermarket in Portland?

    • Hi Andy. I do in fact grow my own garlic chives. they are extremely easy to grow, much like onion chives. And they seed themselves well for bigger crops year after year. I have mine in my herb garden, and love them. They have a mild garlic taste, and are really quite nice. I think I purchased the original plant at Fred Meyer, or possibly even at Home Depot, but if you can’t find any plants nearby, I’ve seen them for sale online. Heck, a seed packet is probably all you need. They grow like crazy!

I love hearing from my readers, so please go ahead and leave a comment!

Rate this recipe:  


Welcome!

The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.