Mongolian Style Beef Udon

Preheat the oven to 325°F.

Place the chuck roast in a Dutch oven. Add the sliced onion, peeled garlic cloves, beef bone broth, soy sauce, honey, grated ginger, and 1 tbsp rice vinegar. Stir to combine the liquid with the roast and coat the meat, then sprinkle black pepper over the top.

Check the liquid level; it should reach about one‑third to one‑half of the roast’s height. Add more bone broth if needed.

Cover the Dutch oven and bake for approximately 4 hours, or until the beef shreds easily with a fork.

If the roast surface is not dark enough, uncover and broil for 2–4 minutes, watching closely to avoid burning.

Skim excess fat from the braising liquid, then shred the beef directly in the pot and mix it with the softened onion, garlic, and juices.

Add the precooked udon noodles and gently toss until the noodles are evenly coated with the beef and sauce, being careful not to break them. Add a splash of bone broth if the mixture seems dry.

In a small bowl, whisk together cornstarch and cold water until smooth, then stir the slurry into the pot to thicken the sauce.

Return the uncovered Dutch oven to the oven for about 5 minutes, until the noodles are hot and the sauce has thickened slightly.

Stir in the remaining rice vinegar and toasted sesame oil, if using.

Garnish with sliced green onions, sesame seeds, and chili flakes before serving.