Surf and Turf Bowl (Print Version)
# Ingredients:
→ Proteins and Noodles
01 -
1/2 pound shrimp, deveined and peeled, large size
02 -
8 ounces of udon noodles
03 -
1/2 pound of flank steak cut into thin strips
→ Veggies
04 -
1 red bell pepper, sliced thinly
05 -
3 green onions, diced
06 -
2 cups of broccoli florets
→ Seasonings and Sauce
07 -
2 minced garlic cloves
08 -
1 tablespoon of vegetable oil
09 -
1 teaspoon of grated ginger
10 -
2 tablespoons soy sauce
11 -
1/4 cup of teriyaki sauce
12 -
1 tablespoon of honey
13 -
Sesame seeds (if you want to add a little extra)
# Instructions:
01 -
Follow the package directions to cook the udon noodles. Once cooked, drain them and leave the noodles aside.
02 -
Heat a large pan or wok at medium-high heat. Add a bit of vegetable oil, toss in the steak strips, and cook them for 2-3 minutes till browned. Set them aside.
03 -
Using the same skillet, cook the shrimp for about 2-3 minutes until they turn pink and feel a bit firm to touch. Put them with the steak.
04 -
Toss the broccoli and red pepper into the hot skillet. Stir frequently and cook for roughly 4-5 minutes until slightly soft but still crisp.
05 -
Throw in your ginger, garlic, and green onions. Let them sizzle and stir for 1-2 minutes till you can smell the mix.
06 -
Grab a small container, then stir together the honey, soy sauce, and teriyaki sauce until smooth.
07 -
Put the steak and shrimp back in. Pour your sauce over everything and give it a good stir. Toss in the noodles, mix evenly, and let everything warm up.
08 -
If you like, sprinkle sesame seeds on top before serving. Serve hot.
# Notes:
01 -
Plan Ahead: Prep your veggies and sauces earlier to speed things up when you're cooking.
02 -
Switch It Up: Swap in chicken, tofu, or mix in other fresh veggies that you love.
03 -
Keep Leftovers: Refrigerate in a sealed container for up to 3 days. Reheat on the stovetop for a better texture.
04 -
Udon Tips: If you're avoiding gluten, check for gluten-free udon varieties as most have wheat.