Beef Stir Fry Noodles
Author: April | Food n' Focus
  • 1 lb. udon or thick Asian-style noodles
  • 2 tablespoons medium-dry sherry
  • 1 tablespoon hoisin sauce
  • 1 teaspoon. cornstarch
  • 12 oz. flank steak, sliced into¼-in.-thick strips
  • ¼ cup dark soy sauce
  • ½ teaspoon granulated sugar
  • 2 tbsp. peanut oil, divided
  • 1 teaspoon minced garlic
  • 1 teaspoon minced peeled ginger
  • 1 teaspoon minced scallions
  • 3 cups thinly sliced napa cabbage
  • ¾ cup red pepper, sliced thin
  1. Cook noodles in a pot of boiling salted water until warm, 3 minutes. Drain and rinse with cold water; drain well.
  2. Stir together sherry, hoisin and cornstarch in a medium bowl. Add steak slices; toss to coat, and marinate for 15 minutes. Stir together soy sauce and sugar in a separate bowl.
  3. Heat 1 tbsp. oil in a large skillet or wok over high heat. Add garlic, ginger and scallions; cook, stirring constantly, 10 seconds. Add steak; discard marinade. Cook, stirring constantly, 3 minutes. Add the cabbage and red pepper, stirring constantly until steak is done, about 3 minutes. Transfer steak mixture to a plate.
  4. Add remaining 1 tbsp. oil to skillet. Add cooked noodles, soy-sauce mixture and steak to hot oil, stirring constantly, until heated through, 1 to 2 minutes.
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