This is a perfect mid-week dinner because of the ease and versatility. You can mix and match ingredients to your liking.


Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 35-40 minutes


16 ounces dry udon (or 2 packs fresh instant udon)

1 pound flank steak

12 ounces shiitake mushrooms (a mix of baby and regular)

8 scallions

5 baby bok choy

2 teaspoons sesame oil, divided

2 tablespoons plus 1 teaspoon vegetable oil, divided

1/3 cup soy sauce

1/3 cup mirin

1-2 teaspoons sriracha, optional

Salt and pepper to taste


Prepare Ingredients: Preheat oven to 400ºF. Bring a large pot of water to a boil. Pat the steak dry and season with salt and pepper. Carefully cut the baby bok boy in half lengthwise and rinse thoroughly. Remove the stems from the large shiitake mushrooms. Slice the large caps and leave the smaller caps whole. If using baby shiitake mushrooms, the stems do not need to be removed. Trim the scallions and thinly slice, keeping the white parts separate from the dark green parts. In a bowl, combine the soy sauce, mirin, and sriracha (if using) and stir until incorporated. Set aside.

Cook the Noodles: If using dry udon noodles, add them to the pot of boiling water and cook for 10 minutes. Drain and rinse.

Fry the Mushrooms: While the noodles are cooking, prepare the mushrooms. Heat 1 teaspoon of sesame oil plus one tablespoon of vegetable oil in a skillet over medium high. Once hot, add the mushrooms and cook until well browned, about 8 minutes. Season with salt and pepper. Remove the mushrooms from the skillet using a slotted spoon.

Sear the Steak: Add another tablespoon of vegetable oil to the skillet (if the skillet seems dry) and once hot, add the steak. Cook without moving for 4 minutes. Flip and cook an additional 4 minutes or until the steak reaches your desired internal temperature, 130ºF for rare. If you’d like the steak cooked through more, transfer the entire skillet to the oven to cook for an additional 3-4 minutes. Remove the steak and rest for 5-10 minutes before slicing into bite-sized pieces. (Slice against the grain first, and then cut the slices into bite-sized pieces)

Roast the Baby Bok Choy: While the steak is cooking, roast the baby bok choy. Drizzle 1 teaspoon of sesame oil and 1 teaspoon of vegetable oil all over a roasting pan. Lay the baby bok choy, cut side down, and season with salt and pepper. Transfer to the oven and cook for 8 minutes or until the leaves are slightly charred.  Flip and roast an additional 2 minutes.

Finish the Udon: Return the skillet you cooked the steak in to medium high heat. Once hot, add the white parts of the scallions and cook until fragrant, about 1 minute. Add the soy sauce-mirin mixture and bring to a boil. Reduce heat to medium low and add the mushrooms and the noodles and toss to combine. Cook for 3-4 minutes or until the sauce is mostly absorbed by the noodles. Remove from heat.

To Serve: Toss the steak in the noodles right before serving. Divide the noodles between bowls and arrange one or two baby bok choy halves on top. Garnish with the dark scallion greens. Enjoy!

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