Classic Udon Beef Stir-fry (Mì Udon Bò)
Món truyền thống · Vietnamese
A quintessential Vietnamese noodle dish featuring thick udon noodles stir-fried with tender slices of beef and a savory, slightly sweet sauce. This classic version emphasizes fresh ingredients and balanced flavors.
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Nguyên liệu
- Udon noodles400g
- Beef sirloin or flank steak300g
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce4 tbsp
- Oyster sauce2 tbsp
- Sesame oil1 tbsp
- Sugar1 tsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Bok choy1 bunch
- Red bell pepper1/2
- Green onions2 stalks
- Cilantrosmall bunch
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Slice beef thinly against the grain. Marinate with 2 tbsp soy sauce, 1 tsp cornstarch, 1/2 tsp sugar, and a pinch of black pepper for at least 15 minutes.
- 2
Cook udon noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- 3
Mince garlic and ginger. Chop bok choy into bite-sized pieces, separating stems and leaves. Thinly slice red bell pepper. Chop green onions and cilantro for garnish.
- 4
In a small bowl, whisk together remaining 2 tbsp soy sauce, oyster sauce, sesame oil, 1 tbsp water, and remaining 1/2 tsp sugar.
- 5
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated beef and stir-fry until browned. Remove beef from wok and set aside.
- 6
Add remaining 1 tbsp vegetable oil to the wok. Add garlic, ginger, and bok choy stems. Stir-fry for 1-2 minutes until fragrant and stems are slightly tender.
- 7
Add bok choy leaves and red bell pepper. Stir-fry for another minute until leaves are wilted.
- 8
Return beef to the wok. Add the cooked udon noodles and the sauce mixture. Toss everything together until well combined and heated through, about 2-3 minutes.
- 9
Season with salt and black pepper to taste. Garnish with chopped green onions and cilantro before serving.
