Beef and Broccoli Udon Noodles

Recipe View In a medium bowl, whisk together sesame oil, cornstarch, 1 tablespoon of soy sauce, salt, and baking soda. Add the sliced steak, ensuring each piece is well coated. Marinate for at least 10 minutes. (Time: 10 minutes)

Recipe View While the steak marinates, prepare the sauce. In a separate small bowl, whisk together mirin, water, 3 tablespoons soy sauce, dark soy sauce, sweet soy sauce, oyster sauce, and rice vinegar until well combined. Set aside. (Time: 5 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil over high heat. (Time: 10 minutes)

Recipe View Heat a wok or large skillet over medium-high heat. Add the marinated steak and cook, stirring frequently, until nicely caramelized and browned. This should take about 3-4 minutes. Remove the steak from the wok and set aside to keep warm. (Time: 4 minutes)

Recipe View Add the broccoli florets to the wok along with a tablespoon or two of water. Cover the wok with a lid and steam the broccoli until it turns bright green and is slightly tender-crisp, approximately 5 minutes. (Time: 5 minutes)

Recipe View Add the udon noodles to the boiling water. Cook according to package directions, usually 2-3 minutes, until the noodles are tender but still have a slight bite. (Time: 3 minutes)

Recipe View Add the minced garlic and ginger to the wok with the broccoli. Stir-fry for about 30 seconds until fragrant. Return the cooked steak to the wok. (Time: 1 minute)

Recipe View Drain the cooked udon noodles thoroughly. Add the noodles and the prepared sauce to the wok. Toss everything together until the noodles are evenly coated and the sauce has thickened slightly. (Time: 2 minutes)

Recipe View Serve immediately, garnished with sliced green onions, black sesame seeds, and toasted sesame seeds.