Teriyaki Skirt Steak with Udon

I’m embarking on a new culinary adventure and that is to learn Asian cooking.  My friend, Yuki, a native of Japan, has been sharing with me her recipes for homemade cooking sauces and how to cook them with various meats, vegetables, and fish.   She’ll text me a photo of what she’s preparing followed by the recipe.  On nights when I’m experimenting with Asian flavors I will text her MY photos and she will nicely critique it.

She recently took me on a tour of an Asian Market.   I was amazed (and overwhelmed) at the amount of food items and selection that existed.  I walked down an aisle of soy sauce.  There was an aisle of different varieties of noodles and a huge section of rice in 10, 20, 30 lb. bags.  You’ve heard of bok choy?  But did you know that there must be at least 20 varieties and many are at the market.  Amazing!

Asian Cooking Pantry Items

If you’ve never been to an Asian market then I highly recommend that you visit one.  I also recommend that you go with someone who can educate you on the different items because you will come across different ingredients and labels.  After my first visit, I left there with various ingredients and Japanese chopsticks (which are shirt and thinner than the Chinese version).   If you have the basic sauces you can use them along with whatever ingredients are in your refrigerator to come up with a quick weeknight meal.  Basic ingredients to keep in your pantry include:  Soy sauce, Mirin, Sake, Rice Vinegar, Oyster Sauce, Sesame Oil, Miso, Rice and Udon.  I always try to keep fresh ginger in my fridge because I find that is the one secret ingredient, which really adds to the authenticity of flavor. This recipe calls for basic Teriyaki Sauce.  It is so easy to make. This is for a big batch that you can make ahead and store in a container in your refrigerator for up to one month.  Or you can use the same proportions but make less.

TERIYAKI SAUCE

• 13 Tbsp. Soy
• 13 Tbsp. Sake
• 13 T Mirin
• 3 Tbsp. Sugar  (I use brown sugar)

Put ingredients in a small saucepan and cook on medium heat until reduced, about 10 minutes.   It will thicken upon reduction.

TERIYAKI SKIRT STEAK WITH UDON

Note:  You can substitute chicken

Ingredients:

• 2 Tbsp. Sesame Oil
• 1 lb.  Skirt Steak cut into thin, bite-sized pieces  (1/4” thick at most).
• Udon Noodles – ¾ diameter bundles of Udon = 1 serving.  Measure out 4 servings.
• 4 Tbsp. Teriyaki Sauce – you can add more to suit your taste
• 1 T ginger, diced
• 1 -2 cloves of garlic, diced
• 1 small onion, diced   (You can substitute a shallot or scallions)
• Vegetables of your choice, sliced or diced.  You can add bok choy, diced carrots, mushrooms, peppers, snow peas – whatever vegetables you like or have handy in your fridge. Be adventurous.

Boil water and cook Udon according to package directions.  When done, drain in a colander and rinse thoroughly with cold water making sure you rinse all of it to remove the starch.

Pour 2 Tbsp. sesame oil in a skillet or wok  and allow it to get hot. Add the steak.  Stir around as it is cooking on high heat.  Remove steak and set aside.

Add the ginger, garlic and onion and stir for 30 seconds.

Add vegetables and sauté for several minutes until the vegetables start to wilt Note:  If you’re cooking harder vegetables like carrots or broccoli, keep in mind that they will remain al dente and not overcooked.  Just cut it into thin slices or small pieces for faster cooking.

Add the steak back into your skillet or wok. Add 4 T of the Teriyaki Sauce and stir it together with the rest of the ingredients for 1 minute.  You can add more if necessary.

Rinse the Udon one more time to get it to unstick and then add it to the pan with the other ingredients.  Toss to get it coated with the Teriyaki Sauce and cook for 1 more minute in the pan to meld the ingredients.  If necessary, add a bit more Teriyaki Sauce.

Enjoy!