Udon stiry-fry with beef, baby corn, baby bok choy and nappa cabbage. So easy and tastes like it was made in an asian restaurant!
Ingredients:
1 package of cooked Udon noodles
2 baby bok choy,chopped
1 can baby corn, cut in half
few leaves of nappa cabbage, chopped
1/2 lb flank steak, sliced into thin strips
1 teaspoon sugar
seasoned oil (includes: sesame, ginger, garlic and canola)
rice cooking wine
ground ginger
soy sauce
flour
Directions:
Since I tend to make big portions and overcrowd the ingredients I decided to cook each thing separately and combine everything at the end. This works well if you don't have a huge skillet or wok as well.
1. Marinade the steak in equal parts: soy sauce and rice wine, a dash of seasoned oil, dash of ground ginger and sugar for at least an hour
2. Heat skillet with seasoned oil and saute baby corn, nappa cabbage and bock choy. Once sauteed, put to the side
3. Using the same skillet add just a bit more seasoned oil and saute the steak. Cook till its almost ready (since it will be resting and will be going back into the skillet at the end) and combine with the veggies. If you cook it all the way it will most likely dry out
4. Saute the cooked Udon noodles till they are heated all the way and have a nice crispy color to them (add oil if needed).
5. Keep the noodles in the skillet and combine the meat and veggies into it. Add a little bit of rice wine, soy sauce and ginger per preferred taste.
6. Serve and enjoy!
