Beef and Broccoli Udon Noodles
Ingredients
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 pound flank steak, sliced across grain 1/4-inch thick
- 3 tablespoons mirin
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 head broccoli, broken into bite-sized florets
- 20 ounces udon noodles
- 3 cloves garlic, minced
- 1 1/2-inch) piece fresh ginger
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 1 teaspoon toasted sesame seeds
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Whisk together sesame oil, cornstarch, 1 tablespoon soy sauce, salt, and baking soda together in a bowl. Add sliced steak to the bowl and marinate for 10 minutes.
- Meanwhile, whisk mirin, water, 3 tablespoons soy sauce, dark soy sauce, sweet soy sauce, oyster sauce, and rice vinegar together in a small bowl; set sauce aside.
- Bring a large pot of lightly salted water to a boil over high heat.
- Heat a wok over medium high heat, and cook and stir steak in the hot wok until steak pieces are caramelized and browned, 3 to 4 minutes. Remove steak from wok; set aside to keep warm.
- Add broccoli to the wok with a small amount of water. Cover with a lid and steam broccoli until bright green, about 5 minutes.
- Add udon noodles to boiling water; return water to a boil and cook until noodles are tender with a bite, 2 to 3 minutes.
- Add garlic and ginger to the wok. Return steak to wok.
- Drain noodles; stir noodles and prepared sauce into the wok to combine. Sprinkle with green onions, black sesame seeds, and toasted sesame seeds to serve.
Source
Original recipe: View Original