BETTER THAN TAKEOUT - Stir Fry Beef Udon Noodles

By Souped Up Recipes · 25 min

Ingredients

Instructions

1. Slice the beef about ¼ inch thick. Flank steak works well, and other tender cuts are fine too.
2. Marinate the beef with the salt, cornstarch, Chinese cooking wine, dark soy sauce and baking soda. Leave it to tenderize.
3. Stir the udon noodles in boiling water for a couple of minutes until loosened, then spread them on a rack right away so the excess moisture evaporates.
4. Season the udon with soy sauce, oyster sauce, fish sauce, dark soy sauce and black pepper.
5. Heat the wok over high heat until smoking. Add oil and stir-fry the beef for 2 minutes, or until cooked to your liking. Remove and set aside.
6. Add more oil if the wok looks dry. Stir in the garlic, shallot, ginger and any hard vegetables, over medium-low heat for a few minutes, until the aromatics are slightly golden and the vegetables are a little soft.
7. Raise the heat to high, add the seasoned udon and toss with tongs for a couple of minutes.
8. Add the scallions and any leafy vegetables and stir until wilted. Return the beef to the wok, mix well, then turn off the heat and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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