Ingredients
The following ingredients have 2 Servings
- 10oz (300gr) ground beef
- 1 egg
- 3 tbs crumbs
- 1 tbs ketchup
- 1 tbs soy sauce
- 2 tbs Teriyaki sauce
- 1 tbs sherry
- 2 tsp minced ginger
- 1 tsp chili powder
- Sauce:
- 1 onion, chopped
- 2 ribs celery, sliced
- 2 carrots, cut into matchsticks
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1/2 tsp chili powder
- 1 1/2 cups (12oz, 360ml) beef broth
- 1/4 cup (2oz, 60ml) sherry
- 2 tbs Teriyaki sauce
- 1 tbs olive oil
- 1 tbs cornstarch dissolved in 2 tbs water
- 3.5oz (100gr) udon noodles
Instruction
- Cook noodles according to package directions.
- Meatballs:
- Whisk egg.
- Add all ingredients except beef to egg and mix well.
- Add beef and mix well.
- Form into meatballs, about 1″ (5cm) in diameter.
- Heat 1 cup broth and sherry in a large nonstick skillet.
- Add meatballs, cover and simmer until cooked through, about 15 minutes.
- Sauce:
- In another skillet, heat oil.
- Add chili powder and sauté briefly.
- Add onion, garlic, celery, carrot, pepper and ginger.
- Sauté until tender and onion is transparent, 8 – 10 minutes.
- Add remaining 1/2 cup broth, cover and simmer until vegetables are tender.
- When meatballs are done transfer poaching stock to the vegetables.
- Bring to a boil.
- Add the cornstarch, stirring until thickened.
- Add the drained noodles and heat through if needed.
- Divide noodles and vegetables onto 2 plates.
- Top with meatballs and any remaining sauce. Serve.