Leftover beef miso udon
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 23 Feb 24
- Updated: 25 Mar 24
This easy beef udon noodle dish turns leftover brisket into a brand new meal. It’s packed with flavour from mirin, soy and miso.
Start this recipe by making this simple slow-cooked beef brisket – it’s meltingly tender and rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it for this hearty weeknight dinner, with udon noodles, mushrooms and cabbage.
Ingredients
- 100g cabbage, shredded
- 100g mushrooms, sliced
- Vegetable oil for frying
- 1 tbsp brown miso paste
- 1 tsp dark soy sauce
- 1 tsp mirin
- 60ml water
- 10g finely grated ginger
- 2 crushed garlic cloves
- 1 sliced red chilli
- 400g leftover brisket beef, shredded (from this recipe)
- 400g fresh udon noodles
Method
- In a large frying pan, fry the shredded cabbage and sliced mushrooms in a dash of oil until tender.
- In a bowl, mix the miso paste, soy sauce, mirin and water. Add the grated ginger, garlic and red chilli to the pan.
- Stir-fry for a minute, then add the leftover beef. Once heated through, add fresh udon noodles and the miso sauce. Cook, stirring, until well coated and hot throughout.
- Recipe from February 2024 Issue
Nutrition
- Calories
- 754kcals
- Fat
- 28g (11.2g saturates)
- Protein
- 54g
- Carbohydrates
- 72g (8.6g sugars)
- Fibre
- 2.8g
- Salt
- 2.4g
delicious. tips
As the leftover beef is already seasoned, adjust the seasoning of the recipe to taste. Because soy and miso are quite salty, you probably won’t need to add any salt.
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