Turn leftover roast beef into something totally different with this stir fried noodle (yakiudon) recipe.  We’ve used wild mushrooms here, but you could substitute fresh shiitakes, button mushrooms or creminis.

Drink Pairing: Sapporo or other Japanese lager

Ingredients:  Makes 4 Servings
3/4 lb Cooked Grass-Fed Beef, cubed (we used leftover medium-rare top sirloin roast)
2/3lb Fresh Mushrooms of your choice (we used 1/3lb Fresh Black Trumpet Mushrooms & 1/3lb Hedgehog Mushrooms)
1lb Fresh Udon Noodles
4 Scallions, sliced on the bias, plus extra for garnish.
1/3rd of a bunch of Fresh Chives, sliced into ½” lengths
2 Garlic Cloves, minced
4 Baby Bok Choy, quartered
1 tsp Ginger, finely grated/microplaned
4 tbsp Tamari Soy Sauce
¼ cup Beef Stock
2 tsp Granulated Sugar
3 tbsp Unsalted Butter
1 tbsp Canola Oil
Sesame Seeds to taste
Sesame Oil to taste

Directions:
1. Bring a pot of water to a boil.

2. Get the canola oil very hot in a large frying pan.  Add the mushrooms and cook them over high heat until browned.

3. Add the udon noodles to the boiling water and cook until tender (ours took 4 minutes, cooking time may vary with manufacturer).

4. Add the bok choy, scallions, ginger and beef to the mushrooms.  Stir fry until the vegetables are cooked.  Add the tamari, beef stock, sugar and chives.  Stir to combine.

5. Move the stir fried ingredients to a large bowl and add the udon and butter.  Toss until the butter has melted into the sauce.

6. Return the noodle mixture to the frying pan and toss to heat everything through.

7. Put the udon mixture in bowls or on plates.  Top with sesame seeds, sliced scallions and sesame oil to taste. Serve.

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Grass-Fed Beef Recipes
Mushroom Recipes