Beef Stir Fry with Noodles
Beef/Veggie Zucchini Stir Fry with Udon Noodles
Do you ever have one of those days where everything comes together for dinner? You’ve selected the menu, have all the ingredients on hand, and you get home from work and you’re ready to go. This is not one of those days. I didn’t have stir fry veggies. I didn’t have Udon noodles. I almost didn’t have hoisin sauce, but located a jar way back in the refrigerator and it was still good. So it was time to improvise. I had zucchini but that was it in the vegetable department – I didn’t even have frozen vegetables. Oh well, zucchini it is!! I had to improvise in the Udon noodle department. I didn’t think fussili or penne would be appropriate, but I did find some fettucine which worked out fine. After coming to grips with my lack of preparation, this dish came together quickly and was delicious.
1 pound Udon noodles
2 tablespoons rice wine
1 tablespoon hoisin suce
1 teaspoon cornstarch
12 ounces of flank steak
3 tablespoons Tamiri sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced ginger
stir fry veggies – any combination
Prepre Udon noodles according to the package. Rinse with cold water, drain and set aside.
Slice flank steak into 1/4 inch strips.
In a small bowl, combine rice wine, hoisin sauce and cornstarch. Add beef and toss well to coat. Marinate for 15-20 minutes.
In another bowl, combime tamari, soy sauce and sugar. Stir well to dissolve sugar. Place a wok (or large skillet) over high heat and add 1 tablespoon of peanut oil, swirling to coat. When hot, add garlic, ginger and veggies and cook for 30 seconds to 1 minute.
Add beef and cook for 3-5 minutes until pink.
Transfer to plate and set aside.
Return the pan to high heat and add remaining 1 tablespoon of peanut oil. Once hot, add noodles and sauce and stir fry for 1 minute.
Add beef and veggies and stir to heat through.