8ozsirloin steak or other similar steak, thinly sliced
2tbspsoy sauce
1tbspasian fish sauce
1tspsesame oil
1tspcorn starch
1/4 tspbaking soda (helps tenderize the meat)
1garlic clove finely minced or grated
1tspfresh ginger
For the Beef and Udon Noodle Stir Fry
the marinated sirloin steak brought to room temperature and patted dry
9.5ozUdon noodles cooked then rinsed in cold water
2garlic cloves, minced
1tspfresh ginger, finely minced
1cupbell peppers of different colors, julienned
1/4cupcarrots, julienned
1/2cupsnow peas
olive oil for cooking
soy sauce for finishing
Instructions
For the Steak and the Marinade
Combine the ingredients in a plastic bag and mix well. Add the steak slices and seal your bag. Marinate overnight if you can up to 48 hours. The longer the more tender your steak will be and the more flavorful.
For the Beef and Udon Noodle Stir Fry
Bring a pot of water to a boil. Add the carrots and blanch for about 2 minutes. Remove them from the water and place in a bowl of ice water. Drain and set aside.
Heat a wok to almost smoking. Add a little oil and immediately add your beef. Stir fry for 2 or 3 minutes until your desired doneness. Immediately remove and set aside. I usually remove the meat from the pan with a little pink still showing because you will add it back in and it will continue to cook after you remove it from the pan.
Add the ginger, garlic and blanched carrots and stir fry for a minute or so. Add the peppers and snow peas and cook for 2 or 3 minutes, stirring and tossing to keep everything from burning. Add your beef and cooked noodles and cook for an additional minute or two making sure everything is combined and flavorful from the soy sauce. Serve in bowls with chop sticks. Add Sriracha, Sambal Oelek, or other Asian hot sauces if desired.