Korean Style Beef Bowl with Udon Noodles

Korean Style Beef Bowl with Udon Noodles

This quick dinner is perfect for a cold night when you don’t have much time to cook.

1 lb flank steak or skirt steak, cut thinly across the grain
¼ cup chopped green onions
½ cup grated carrots
1 clove garlic, crushed
1 Tbsp sesame oil
1 Tbsp vegetable oil
3 Tbsp soy sauce
4 cups beef broth
1 package Udon noodles (find them in the fresh food section of the market.)
Optional: 1 cup bean sprouts

Preparation:

Cook the flank steak over high heat in the sesame and vegetable oil until brown and well done. Remove from the pan.
Cook the Udon noodles in the beef broth, according to package directions.
In the pan you cooked the meat in, fry the onions, carrots, and garlic for two minutes, or just until crispy tender. Stir in the soy sauce.
Add the meat back into the pan, and cook for one more minute.
Place the Udon noodles, with broth into bowls. Top with the beef and vegetable mixture.
If you prefer, sprinkle bean sprouts on top.
This is also good with a bit of chopped cilantro on top.

If you are unable to find Udon noodles in your area, you can try another thick chow mein type noodle, and even spaghetti will work in a pinch. It won’t taste quite the same. Another option is to skip the beef broth and serve the flank steak and vegetables over rice.