This delicious recipe hails from Epcot's International Flower and Garden Festival at Walt Disney World. Chewy udon noodles and tender beef combine with a super fragrant and delicious teriyaki sauce to yield this simple but impressive dish.
1poundflank steaksliced on diagonal (against grain) into ¼-inch-wide pieces
1poundudon noodlesdried or fresh
1tablespooncanola oil or other neutral oil
¼cupunseasoned rice wine vinegar
4scallionstrimmed and thinly sliced, for garnish
Pickled gingerfor garnish
Combine teriyaki sauce, ½ cup soy sauce, mirin, water and sugar in a medium saucepan over medium-high heat, stirring until ingredients dissolve. Bring to boil then reduce heat to low.
Place cornstarch in small bowl and whisk in 2 to 3 tablespoons of the simmering sauce. Add back to saucepan and whisk until mixture thickens, about 3 minutes. Remove from heat.
Place beef and ⅔ cup of sauce in a large bowl, mixing until beef is thoroughly coated. Refrigerate for 30 minutes. Keep remaining sauce warm until ready to serve.
Meanwhile, cook noodles according to package directions, shortening cooking time by 2 to 3 minutes so that noodles are al dente. Remove from heat, drain and toss with oil. Set aside.
Strain excess marinade from beef, and cook beef in large skillet or wok over medium heat until browned, about 2 minutes per side. Remove from skillet, place on plate and cover with foil until ready to serve.
Mix together remaining ¼ cup soy sauce, ginger and rice wine vinegar in skillet or wok large enough to hold the noodles. Cook over high heat until boiling, reduce heat to medium and add cooked noodles, heating through until sauce thickens and coats the noodles.
To serve, place hot noodles on plate and top with beef. Garnish with scallions and pickled ginger, and serve with remaining sauce on the side for drizzling.