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Takumi Beef with Udon Noodles

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Yield: 8 servings

kikkoman products used:


1 tablespoon canola oil
1-1/2 pounds beef top sirloin steak, sliced thinly
6 scallions, green ends chopped and white ends cut in half, lengthwise
1-1/2 cups Kikkoman Teriyaki Takumi Collection, Original Sauce
16 ounces fresh, refrigerated, or frozen udon noodles
(thick, round Japanese wheat noodles)


  1. Heat canola oil in a 12-inch skillet and heat over medium heat. Add beef and stir-fry 2 to 3 minutes, or until just starting to brown. Remove beef from skillet and add the white halves of the scallions to the skillet. Sauté 2 to 3 minutes, or until starting to soften.
  2. Add the beef, Kikkoman Teriyaki Takumi Sauce, 1 teaspoon salt and 1/2 teaspoon black pepper to the skillet, stir to combine, and bring to a gentle boil. Reduce heat to low and simmer 5 to 7 minutes, or until heated through and meat is at desired doneness. Remove from heat.
  3. Meanwhile, to prepare the udon noodles, bring a large pot of unsalted water to a rapid boil over high heat. Add noodles; bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 to 5 minutes. Drain noodles in a colander and rinse under cold running water. Transfer noodles to beef mixture and toss to combine.
  4. Serve in individual soup-style bowls, garnished with green tops of the scallions.

Recipe submitted by Ann J., runner up winner of the Kikkoman Teriyaki Takumi Challenge Recipe Contest.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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