1 package cooked udon noodles (usually sold in 7.0 oz packages) per person
10 ounces chuck steak, sliced thin for stir-frying
2 tsp cornstarch
¼ cup + 1 tbs mirin (keep divided)
3 tbs regular soy sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 tbs minced ginger
½ pound broccoli, cut for stir-frying
1 package shiitake mushrooms, sliced
1 tbs sesame seeds, toasted (optional)
In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.
Make the sauce by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.
Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil (try refined sesame oil, it’s appropriate for stir-frying). When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!
To serve, sprinkle with the toasted sesame seeds.
recipe from www.auntbsfavorites.blogspot.com