Recipe: Beef Udon Stir-Fry

Life is all about Balance. After the Easter long weekend, I am officially "cooked out" for the week and to be honest, I have no menu planned for this week. I am just trying to finish all the leftovers from our Brunch which include 3 giant jars of baked beans (these absolutely delicious French Canadian Baked Beans that my husband requested took me 2 days to prep and cook, but I'll share that long recipe another time).

I love Stir-Fry for using up leftovers and it takes literally no time to cook... It is PERFECT when you are not really in the mood for cooking but are still trying to eat a healthy, balanced meal.

Recipe: Beef Udon Stir-Fry - 3 servings

• 1 Package (210g) Beef Chuck Slices

• 2 Packages (250g) Udon Noodles

• 2 Tbsp Black Pepper Sauce*

• 2 cups Vegetables, chopped thinly

• 1 Green Onion, chopped

• 1/2 Red Onion, chopped

• 1 Tbsp Canola Oil

1. Boil Udon in hot water until noodles separate (1-2 mins), drain and rinse with cold water.

2. Heat 1/2 Tbsp Canola Oil in wok,stir fry Beef Slices until just cooked, chop into smaller pieces, set aside.

3. Rinse wok, heat 1/2 Tbsp Canola Oil, add in Red Onion and Vegetables, cook until tender.

4. Add in Udon Noodles and Beef Slices over medium heat, add in Black Pepper Sauce and stir-fry until noodles are well coated.

5. Top with green onion and serve immediately.

*Note: Use 2 Tbsp Soy Sauce + 1 Tsp Oyster Sauce + 1 Tsp Ground Black Pepper in place of Black Pepper Sauce

I would to love see pictures of your creations! Tag @chowdownnutrition or #amychowrd for a chance to have your pictures featured.

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Dietitian Tip of the Week :

Use this handy portion guide to help you estimate portion sizes when planning a meal - Just the Basics, Canadian Diabetes Association

How do I portion mixed dishes?

1. Portion each set of ingredients individually before combining them OR

2. Portion the recipe into sensible individual servings before eating (for example, the above recipe should give you approximately 3 servings)