Delicious, easy and fast!
Ingredients
Sauce
- 1 tablespoon of corn starch
- 2 cloves of garlic, minced
- 1 teaspoon of pepper
- 200 ml of soysauce
- 1 thumb-sized piece of ginger, minced
- 1 lime (for juice)
- 1 tablespoon honey
Noodles
- 1 zucchini
- 1 eggplant
- 1 clove of garlic
- 2 carrots
- Sesame oil (about 50/75 ml)
- 1 big pack of udon, or 1 individual pack per person
- 600 grams of beef flank steak, cut in two
- 1 red bell pepper
- 100 grams of oyster mushrooms
Toppings
- chili flakes
- sesame seeds
- nori
Preparation
Mix all the other ingredients for the sauce together and then add the cornstarch. Make sure to mix it all very well with a fork and then let it sit while preparing the rest. Cut all the veggies into long strips, grate the carrots, mince the garlic and shred the mushrooms.
Cut the flank steak in finger-sized strips. Heat up your wok or frying pan, and pour a dash of sesame oil into it. Then add the pieces of meat and fry them for 15 second on high heat before putting them apart.
Add a bit more oil and add the veggies to the pan. Let them fry for at least 3 to 4 minutes over a high fire. Add more sesame oil if necessary. Heat a large pot with enough water and let it come to a boil. Add the udon noodles, and cook them according to the package instructions and drain them.
Stir fry the veggies and as you go on, add the noodles and the sauce. Turn the fire a bit higher and stir everything very well, then add the meat! The sauce should thicken a bit and reduce itself, that’s when you know it ready!
Serve with some sesame seeds, chili flakes and strips of nori on top.
Voilà, a very nice wok recipe for everyone to love and want more of!
Did you make this recipe? I’d love to hear what you thought!
