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💡
I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
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Beef brisket ½ lb (200g)
(or any protein you like)
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½ onion
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½ lb (200g) mung bean sprouts
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3 baby bok choy
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½ stalk green onion
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2 packs of udon noodles
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A handful of bonito flakes (katsuobushi)
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Mayonnaise
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Black pepper
🧂 For the sauce
- 1 spoon oyster sauce
- 4 spoon soy sauce
- 2 spoon sugar
- 2 spoon vinegar
💰 Total: $13.9 for 2 servings
📄 Directions
- Slice the onion and green onion thinly. Cut off the ends of the bok choy.
- Heat some oil in a pan and stir-fry the onion until soft.
- Once the onion has softened, add the beef (or your choice of protein) and cook it through.
- When the meat is mostly cooked, pour in the sauce and stir-fry everything together.
- Add the mung bean sprouts and bok choy, and stir-fry just until slightly softened.
- Toss in the udon noodles and mix well so they soak up the sauce.
- Top it off with green onion, black pepper, a drizzle of mayo, and katsuobushi—adjust to your taste!
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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