- 1 tablespoon fresh ginger, grated (loosely packed)
- 2 teaspoon minced garlic
- ½ cup hot water
- 6 teaspoons soy sauce
- 3 tablespoons packed brown sugar
- 1 ½ tablespoons cornstarch
- ¼ teaspoon black pepper
- 2 tablespoons sesame oil
- 2 tablespoons peanut oil, divided (or another high smoke point oil)
- 1 (14.2 oz.) pkg. udon noodles
- 1 lb. sirloin steak, cubed
- 1 lb. green beans, trimmed and cut into 1" pieces
- 1 red bell pepper, sliced into thin strips
- 1 small zucchini or summer squash, chopped
Combine the first 8 ingredients (ginger through sesame oil) in a bowl. Whisk well to combine; set aside.
Heat 1 tablespoon of the peanut oil (or other high smoke point oil) in a large nonstick skillet over medium-high heat. Open the udon noodles and, using your hands, gently pull them apart so they are separated noodles. Add them to the hot oil and stir fry them until they are tender and have some texture to them. Remove from the skillet to a plate.
Add the remaining tablespoon of oil to the same pan over medium-high heat. Add the sirloin steak and stir-fry for 5 minutes or until browned - some of the pieces will be dark at the edges. Add the green beans, bell pepper, and zucchini; stir fry until crisp-tender, another 5-8 minutes. Return the noodles to the skillet and add the sauce (after whisking again briefly). Stir until the sauce bubbles and thickens. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 30 minutes