Skip the takeout with this delicious broccoli beef with udon noodles and a flavorful sauce.
Ingredients
- sesame oil: 2 Tbsp
- cornstarch: 1 Tbsp
- soy sauce: 1 Tbsp
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- flank steak, sliced across grain 1/4-inch thick: 0.5 pound
- Mirin: 3 Tbsp
- water: 3 Tbsp
- soy sauce: 3 Tbsp
- dark soy sauce: 1 Tbsp
- sweet soy sauce: 1 Tbsp
- oyster sauce: 1 Tbsp
- rice vinegar: 1 Tbsp
- head broccoli, broken into bite-sized florets: 1 piece
- ounces jumbo udon noodles: 20 piece
- garlic: 3 clove (minced)
- (1/2-inch) piece fresh ginger: 1 piece
- green onions: 2 piece (sliced)
- black sesame seeds: 1 tsp
- sesame seeds: 1 tsp (toasted)
Metric Conversion
Stages of cooking
-
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.
