Beef and Udon Noodle Stir Fry Recipe
Prep Time:
40 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 6 tablespoons soy sauce, divided
  • 3 teaspoons sesame oil, divided
  • 1 teaspoon cornstarch
  • 1 pound stir fry strips, or top sirloin sliced into strips
  • 1 tablespoon oyster sauce
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 scallions, chopped, white and green parts separated
  • 2 carrots, peeled and julienned
  • 8 ounces baby corn
  • 2 baby bok choy, roughly chopped
  • 14 ounces dried or fresh udon noodles
Directions
  1. In a medium-sized bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, and cornstarch. Add the beef strips, and toss well to coat. Let marinate for 30 minutes.
  2. While the beef marinates, chop all the vegetables. In a small bowl, whisk together the remaining 4 tablespoons soy sauce, 2 teaspoons sesame oil, and oyster sauce until well combined. Set aside.
  3. Heat a wok over medium heat. Once hot, add the marinated beef strips, and cook until browned on either side, about 5 minutes. Beef may be slightly pink in the center. Remove from the wok, and set aside.
  4. Turn the heat to medium-low, and add the garlic, ginger, and scallion whites. Cook until softened and fragrant, about 2 minutes.
  5. Add the carrots, baby corn, and bok choy, and toss, cooking until it starts to brown, about 4 minutes. Add the stir fry sauce, and bring to a boil.
  6. Once boiling, add the udon noodles to the sauce, pushing the vegetables to the side to allow the udon to boil in the sauce. As the udon softens, gently break the noodles apart, and toss in with the vegetables.
  7. Once the noodles are completely softened, about 2 minutes, return the steak to the wok, and toss to combine. Once the stir fry is coated in sauce, remove from the heat. To serve, garnish with the reserved scallion greens.