Teriyaki Udon With Beef Or Chicken Bowl Recipes

TERIYAKI BEEF OR CHICKEN RICE BOWL

Steps:

• In a small pot, blend together soy sauce, sugar. Bring to a simmer while stirring to dissolve the sugar; cool. Add minced garlic, ginger and mirin. Marinate the meat slices in this teriyaki sauce mixture for four hours reserving marinade for Step 2.
• In a large skillet or wok, heat 1/2 tablespoon of vegetable oil. Stir-fry the onion, carrots, broccoli and cabbage until tender crisp. Remove from pan. Add the remaining half tablespoon of vegetable oil to pan. Stir-fry the marinaded beef or chicken. Remove meat.
• Blend the cornstarch with water and pour this into the reserved marinade, stirring to avoid lumps. Pour this into the pan, heat and stir until thickened. Return the cooked beef and vegetables to the pan and stir gently to coat with the sauce.
• Place hot, steamed white rice in individual serving bowls. Place cooked vegetables and meat on the rice. Pour on a small amount of thickened teriyaki sauce. Sprinkle with toasted sesame seeds and sliced green onions.

TERIYAKI UDON WITH BEEF OR CHICKEN BOWL

Steps:

• Combine chicken or steak with 2/3 cup teriyaki sauce and marinate for 3 hours in the refrigerator. If using flank steak, shallowly score one side with a knife to allow a bit more flavor to penetrate the meat.
• Remove meat from the marinade and heat a grill pan or skillet with a medium-high flame. Once heated, add either the chicken or beef and grill/cook until cooked through and the internal temperature reaches 165 degrees (for the chicken) or to desired level of doneness (for the beef). Once done, remove from the heat to a plate and then tent with foil. Set aside.
• Heat the oil over medium-high heat in a large skillet until the oil is shimmering. Add the carrots and broccoli and stir-fry for about 2-3 minutes. Add the celery and onion and stir-fry for another 2 minutes. Next, add the water chestnuts, garlic and ginger. Stir-fry until the veggies are crisp tender.
• Meanwhile, put on a large pot of water to boil and cook the udon noodles according to the package's instructions (al dente). Reserve 1/2 cup of the cooking water and then drain and rinse the udon under cold water to remove gumminess.
• Add the noodles to the hot skillet along with the remaining 2/3 cup teriyaki sauce and 1/2 cup of the reserved pasta water. Reduce heat to medium and start tossing the udon, vegetables and sauce together.
• Simmer for a minute. If you're serving flank steak, take this moment to slice it thinly. You can either add the flank steak/chicken directly to the pan and toss or else dish up the udon and top with grilled steak or chicken. Serve in bowls and garnish with green onions.