This dish is a fusion of my fave take out creations; the famed teriyaki beef and broccoli bowl and the creamy peanut noodles. A delicious Asian-fusion dish that is easy to prepare and a perfect fit for your stir-fry-day night!
4 ounces broccoli florets
1.5 ounces creamy peanut butter
2 ounces teriyaki sauce
7 ounce package udon noodles
1/2 pound beef steak strips
2 cloves garlic, minced
salt, pepper, oil, vinegar
Bring a large pot of salted water to a boil over high heat.
In a medium bowl, stir to combine peanut butter, garlic, teriyaki, 1⁄4 cup water, and 2 teaspoons vinegar. Season to taste with salt and pepper.
Add noodles to pot with boiling salted water; cook, stirring occasionally to prevent clumping, until just tender, about 5 minutes. Reserve 1⁄2 cup cooking water, then drain noodles and rinse under warm water. Set aside.
While noodles cook, pat beef dry. Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add beef and cook, without stirring, until well browned on the bottom. Stir and continue to cook until cooked through. Add broccoli, 1⁄4 teaspoon salt , and 1⁄4 cup water. Cover, reduce heat to medium, and cook until broccoli is crisp-tender.
Return noodles to pot along with beef, broccoli, and 1⁄4 cup of the reserved cooking water; cook over medium heat, tossing, until liquid is absorbed.
Remove pot from heat; add peanut sauce and toss to coat, adding more reserved cooking water, 1 tablespoon at a time, if needed to loosen sauce. Season to taste with salt and pepper.
Divide beef and broccoli noodles with peanut sauce between bowls and serve. Enjoy!
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