• 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

1. 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.
2. Cook udon noodles according to package instructions (usually 2-3 minutes in a pot of boiling water), then drain and set aside.
3. Heat 1T sesame oil in a large skillet over medium high heat. Add beef and cook until browned, then set aside.
4. 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.
5. Serve immediately.

*Recipe lightly adapted from: http://damndelicious.net/2014/11/28/beef-noodle-stir-fry/?m