I was craving noodles this week and decided to add this delight to our meal plan. We had some fresh beef delivered this weekend and our freezer is now well-stocked for most of the year. I decided to use up some flank steak first! The meal was fairly simple to pull together and basically resembled most of my beef and broccoli stir fries only it was served with noodles instead of rice! Sadly, neither of the boys were fans of the Udon noodles. Oh well. More leftovers for me!
Stir Fry Udon Noodles with Beef
2 7 oz packages of Udon noodles
10 oz flank steak, cut into strips
1 large red bell pepper, cut into strips
1/2 sweet onion, sliced
1 large garlic clove, minced
2 cups of shredded cabbage (I used some bagged coleslaw mix I had)
1 head broccoli, cut into small florets
2 tbsp canola oil
3 tbsp soy sauce
1 1/2 tbsp rice wine vinegar
1 tsp Sriracha (or to taste)
1 tsp Brown sugar
1 tsp sesame oil
1 tsp freshly minced ginger
Cook the noodles as per the instructions. Toss with a little sesame oil to prevent them from sticking, set aside and keep warm.
In a blazing hot wok, head 1 tbsp of oil. Add your meat and cook until just browned. Remove from heat.
While your meat cooks, mix together your sauce using all the ingredients.
Reheat the wok and add remaining oil, add the onion and garlic. Cook for approximate 1 minute or so until the garlic is aromatic. Add peppers and broccoli, cook for 2 or 3 minutes. Add the cabbage, stir and cook for another minute. Add your noodles and the sauce and fry for 2 minutes, until heated through.
Remove from heat and serve.