Beef and Broccoli Udon Noodles
This week's recipe is Beef and Broccoli Udon Noodles. So. let's get started.
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 jumbo udon noodles
3 cloves garlic, minced
1 (1/2-inch) piece fresh ginger
2 green onions, sliced
1 teaspoon black sesame seeds
1 teaspoon toasted sesame seeds
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.