Charred udon noodles with beef and pickled red onion from The Chinese Way: Classic Techniques, Fresh Flavors (page 233) by Betty Liu

  • scallions
  • flank steak
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute skirt steak, tri-tip steak, flat iron steak, or firm tofu for flank steak. Can use the pickled red onions on page 230.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute skirt steak, tri-tip steak, flat iron steak, or firm tofu for flank steak. Can use the pickled red onions on page 230.

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