One-Pan Beef Stir Fry with Noodles

 

1.5 pounds steak sliced 1/4 inch thick

1.5 tsp. cornstarch

1 tsp. salt

½ tsp. pepper

⅛ cup peanut oil

1 red onion cut into thin wedges

1 red pepper sliced into 1/4 inch strips

1 mead broccoli cut into florets

3 medium carrots sliced diagonal 1/4 inch thick

8 ounces mushroom sliced 1/4 inch thick

4 cloves garlic minced

1 T.  fresh ginger grated

4 scallions

2 bundles udon noodles optional

 

1/2 cup soy sauce

1/4 cup brown sugar

3 T.  rice vinegar

1/2 T.  fish sauce

1/2 T.  sesame oil

1/2 tsp. red pepper crushed

 

Once all the ingredients are prepared, toss the sliced beef in a large bowl with the cornstarch, salt, and pepper. Use tongs to ensure each piece is fully coated. Heat oil in a cast iron wok, braiser skillet, or Dutch Oven. Sear the meat on both sides and remove to a plate while cooking the vegetables. Add the heartier vegetables such as the carrots and peppers and sauté for about 5 minutes. Add the remaining vegetables (minus the green onions and sesame seeds) and sauté another five minutes. Whisk the sauce ingredients in a medium bowl to combine. Add the meat, cooked noodles if using, and sauce to the vegetable skillet. Cook and continue to toss for 5-10 minutes until all is coated and sauce has thickened. To cook the noodles in the finished stir fry, add 2 cups of water and the noodles, then cover with a lid for 10 minutes at a simmer. Or, cook the noodles in a separate pot nd drain off the excess starch and water. Top with green onions and sesame seeds for garnish.