MATERIALS:
• 400 g udon wet
• 2 tablespoons vegetable oil, for frying
• 75 g beef tenderloin beef, thinly sliced
• Heb 5 chives, cut into 4 cm
• 1 tbsp oyster sauce
HERBS:
• 20 g bornbay onion, cut into rough
• 1 clove of garlic, crushed, chopped
• 1/2 tsp black pepper, finely crushed
• 2 tablespoons soy sauce
• Salt to taste
HOW TO MAKE YAKI UDON MEAT:
1. Heat the vegetable oil, saute onion and garlic until fragrant.
Enter the meat, stir until stiff.
2. Add the chives, black pepper, oyster sauce, soy sauce, stirring until blended.
3. Enter the udon, stirring until blended. Put salt, stir again until blended.
4. Remove and serve while warm.
