Spicy Lemongrass Udon Beef
60% chuẩn vị · Vietnamese-Inspired
A creative twist on Mì Udon Bò, infusing the dish with the bright, aromatic flavors of lemongrass and a kick of chili. This variation offers a more complex and zesty profile.
Đánh giá công thức này
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Nguyên liệu
- Udon noodles300g
- Beef sirloin250g
- Lemongrass2 stalks, finely minced
- Garlic2 cloves
- Red chili1
- Soy sauce3 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Lime juice1 tbsp
- Vegetable oil2 tbsp
- Yellow onion1/2
- Green bell pepper1/2
- Fresh mint leavesfor garnish
- Roasted peanutsfor garnish
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Slice beef thinly. Marinate with minced lemongrass, 1 minced garlic clove, 1 tbsp soy sauce, salt, and pepper for 20 minutes.
- 2
Cook udon noodles according to package directions. Drain and set aside.
- 3
Finely mince the remaining garlic clove and the red chili. Slice onion and green bell pepper.
- 4
In a small bowl, whisk together remaining 2 tbsp soy sauce, fish sauce, sugar, lime juice, 2 tbsp water, and minced garlic and chili.
- 5
Heat 1 tbsp vegetable oil in a wok or skillet over high heat. Add marinated beef and stir-fry until browned. Remove beef and set aside.
- 6
Add remaining 1 tbsp vegetable oil to the wok. Add sliced onion and green bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.
- 7
Return beef to the wok. Add the cooked udon noodles and the prepared sauce. Toss well to combine and heat through.
- 8
Season with salt and pepper if needed. Serve immediately, garnished with fresh mint leaves and crushed roasted peanuts.
