- 1 T. sesame oil
- 1 lb. beef round steak, sliced very thinly*
- 1 c. shredded carrots
- 1 c. sliced red onion
- 6 oz. asparagus, cut into bite-sized pieces
- 1 packet of soft udon noodles
- ¼ c. soy sauce
- ¼ c. chili crisp
- 3 tsp. minced garlic
- 2 tsp. minced ginger
Add one tablespoon of the sesame oil to a skillet or wok over medium-high heat on the stove.
Add the sliced beef to the skillet and sauté until the meat is completely browned.
When the meat is halfway browned, mix the shredded carrots and onion into the skillet. Stir fry for 3 minutes.
Add the asparagus and noodles to the skillet; cook until the asparagus begins to soften and turn brighter green and the noodles begin to crisp a bit at the edges.
In a bowl, combine the soy sauce, chili crisp, minced garlic, and minced ginger. Mix to combine.
Pour the sauce mixture over the ingredients in the skillet; stir to combine. Continue to cook for another 3-5 minutes before serving.
* The best way to slice the beef easily is to set the beef in the freezer for 30-45 minutes before slicing it to make very thin, consistent slices much easier.
- Yields: 4 servings
- Preparation Time: 20 minutes