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Japanese Miso-Caramelized Beef Udon with Bok Choy & Carrot
Asian

Japanese Miso-Caramelized Beef Udon with Bok Choy & Carrot

Ground beef simmered in a sweet miso-soy glaze, layered over chewy udon noodles with sauteed bok choy, grated carrot, and onion. A 15-minute Japanese-style weeknight bowl with deep umami flavor.

Total
15 min
Prep
5 min
Cook
10 min
Serves
4
  • comfort
  • quick

Ingredients

For 4 servings

  • ground beef16 oz
  • udon noodles10 oz
  • bok choy2 piece
  • carrot4 piece
  • yellow onion2 piece
  • garlic2 clove
  • miso paste4 tbsp
  • soy sauce2¾ tbsp
  • olive oil2 tbsp
  • sugar3 tsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

pot · skillet · bowl

Method

  1. Bring heavily salted water to a boil.

    5 min · boil

  2. Grate the carrot, chop the bok choy, slice the onion, mince the garlic.

    5 min · prep

  3. Cook the udon until al dente. Save some water, then rinse cold.

    6 min · boil

  4. Fry carrot, onion and bok choy until they start to soften.

    4 min · saute

  5. Add the garlic and cook until tender. Season and set aside.

    4 min · saute

  6. Wipe the pan and brown the beef with salt.

    5 min · saute

  7. Add miso, soy, sugar, water and pepper. Bubble into a glaze.

    2 min · saute

  8. Serve the noodles topped with vegetables and the miso beef.

    2 min · rest

Serving suggestion

A glass of cold sake or a Japanese-style lager (Sapporo, Asahi) holds up nicely. A pinch of toasted sesame seeds or a dab of sriracha kicks it up.

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