(Yield: 8 servings)
1 tablespoon canola oil
1-1/2 pounds beef top sirloin steak, sliced thinly
6 scallions, green ends chopped and white ends cut in half, lengthwise
1-1/2 cups Kikkoman Teriyaki Takumi Collection, Original Sauce
16 ounces fresh, refrigerated, or frozen udon noodles
(thick, round Japanese wheat noodles)
Recipe submitted by Ann J., runner up winner of the Kikkoman Teriyaki Takumi Challenge Recipe Contest.
- Heat canola oil in a 12-inch skillet and heat over medium heat. Add beef and stir-fry 2 to 3 minutes, or until just starting to brown. Remove beef from skillet and add the white halves of the scallions to the skillet. Sauté 2 to 3 minutes, or until starting to soften.
- Add the beef, Kikkoman Teriyaki Takumi Sauce, 1 teaspoon salt and 1/2 teaspoon black pepper to the skillet, stir to combine, and bring to a gentle boil. Reduce heat to low and simmer 5 to 7 minutes, or until heated through and meat is at desired doneness. Remove from heat.
- Meanwhile, to prepare the udon noodles, bring a large pot of unsalted water to a rapid boil over high heat. Add noodles; bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 to 5 minutes. Drain noodles in a colander and rinse under cold running water. Transfer noodles to beef mixture and toss to combine.
- Serve in individual soup-style bowls, garnished with green tops of the scallions.
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On any one (1) Kikkoman product.