Home > Recipes > Slow cooked beef recipes > Leftover beef miso udon

Leftover beef miso udon

Name: Leftover beef miso udon
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Japanese recipes
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 (http://deliciousmagazine.co.uk/pot-roast-beef-brisket-ale-and-onionsfrom this recipe); 400g fresh udon noodles

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.

Easy
February 2024

Test kitchen approved

Serves 2
Hands on time 30 minutes

This easy beef udon noodle dish turns leftover brisket into a brand new meal. It’s packed with flavour from mirin, soy and miso.

Dairy-free recipes

Nutrition: per serving

Calories: 754kcals
Fat: 28g (11.2g saturates)
Protein: 54g
Carbohydrates: 72g (8.6g sugars)
Fibre: 2.8g
Salt: 2.4g

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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

Nutrition: per serving

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.