Quick and easy stir fry! You could easily substitute in other vegetables if broccoli and carrots are not your thing. Udon is a Japanese-style thick wheat noodle and can be found in the refrigerated section of your local supermarket- very tasty, give it a try!
- 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
- 1 tablespoon sesame oil
- 8 ounces shredded beef top sirloin filet
- 8 ounces cremini mushrooms, sliced
- 6 ounces broccoli florets
- 2 carrots, diced
For the sauce
- 1/3 cup reduced sodium soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, pressed
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- Whisk together the soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flakes and ground black pepper in a small bowl, then set aside.
- Cook udon noodles according to package instructions (usually 2-3 minutes in a pot of boiling water), then drain and set aside.
- Heat 1T sesame oil in a large skillet over medium high heat. Add beef and cook until browned, then set aside.
- Add mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
- Serve immediately.
*Recipe lightly adapted from: http://damndelicious.net/2014/11/28/beef-noodle-stir-fry/?m