Best Udon With Grilled Flank Steak Recipes

ASIAN STEAK AND NOODLE BOWL

Steps:

• Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
• Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
• Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
• Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
• Divide noodle mixture among large bowls. Top with steak slices.

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.

GRILLED TENDER FLANK STEAK

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.