Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili garlic sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup water
  • 1 pound flank steak (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 tablespoon cornstarch
  • 1 egg yolk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons peanut oil
  • 1 onion (sliced)
  • 3.5 ounces shiitake mushrooms (sliced)
  • 1 red bell pepper (sliced into thin strips)
  • 10 ounces broccoli florets (cut into small bite-size pieces, about 4 cups)
  • ⅓ cup water
  • 20 ounces udon noodles (cooked *)

Instruction

  • In a small bowl, whisk together the oyster sauce, chili garlic sauce, salt, pepper and water. Set aside.
  • In another larger bowl add the flank steak, garlic, cornstarch, egg yolk, salt, pepper then toss everything together.
  • In a large skillet or wok heat 1 tbsp of the peanut oil. Add about half of the beef and stir-fry it for about 3 minutes or until it starts to brown. You will need to do this in a couple batches as you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add some more. Transfer the beef to a plate and set aside.
  • In the same skillet, heat the remaining tbsp of peanut oil. Add the onion and shiitake mushrooms to the skillet and cook for about 5 minutes until the onion softens and the mushrooms start to brown.
  • Add the pepper, broccoli and 1/3 cup of water to the skillet and cook for another 8 minutes or so until the broccoli is tender-crisp.
  • Add the noodles, beef and oyster sauce to the skillet and toss well. Cook for another minute until the sauce thickens a bit, then serve.