Beef Stir Fry Udon Noodles in Black Pepper Sauce
Ingredients: Beef (Flank Steak), Salt, Cornstarch, Chinese Cooking Wine, Dark Soy Sauce · 30 min cook time · 580kcal · $17.90
Ingredients
10.5oz Beef (Flank Steak), 0.33tsp Salt, 1tsp Cornstarch, 1tbsp Chinese Cooking Wine, 1.33tsp Dark Soy Sauce, 0.33tsp Baking Soda, 14oz Wudong Noodles, 1tbsp Soy Sauce, 1tbsp Oyster Sauce, 1tbsp Fish Sauce, 1tbsp Black Pepper, 9oz Mixed Vegetables (Carrot, Purple Onion, Celery, Bell Pepper), 2pieces Scallions, 1tbsp Minced Garlic, 1tbsp Minced Shallot, 0.5tbsp Minced Ginger, 4tbsp Cooking Oil
Instructions
1. Turn the heat to high and bring a pot of water to a boil while preparing other ingredients.
2. Cut the beef into a quarter of an inch thick slices, then marinate with salt, cornstarch, Chinese cooking wine, dark soy sauce, and baking soda. Mix well and set aside.
3. Drop the udon noodles into boiling hot water and gently stir. Cook for a couple of minutes until loose, immediately remove from water, and spread on a rack to evaporate excess moisture.
4. In a bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, and freshly ground black pepper. Toss in the udon noodles and mix thoroughly.
5. Turn the heat to high and heat the wok until smoking-hot. Add cooking oil, toss in the beef, and stir for just 2 minutes until it changes color, then remove and set aside.
6. Turn the heat back on low, drizzle in more cooking oil, and add minced garlic, shallot, ginger, celery, and carrot. Stir for a couple of minutes until aromatics are slightly golden on the edge.
7. Change the heat to high and toss in the seasoned noodles. Stir and toss well.
8. Add the rest of the vegetables (bell peppers and purple onion), the cooked beef back to the wok, and throw in the scallions. Keep mixing until everything is well mingled.
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