Udon beef stir-fry

A tasty and comforting dish!

Hello dear readers,

I've always enjoyed eating stir-fried noodles and I specifically have a soft spot for udon noodles and their bounciness. I used beef as protein (entrecôte) but you can substitute it with another protein of choice (e.g. tofu).

Using dark soy sauce will coat your udon noodles with a beautiful color.

This recipe is for 4 persons Ingredients:

- 2 green onions

- 4 garlic cloves

- 3-4 heads of bok choi

- 500 g (1 pound) of beef. I chose entrecôte but you can chose any slice of beef provided it is not too lean, so it stays flavorful

- 1 tbsp cornstarch

- 2 packs of udon noodles

- 2 tsp olive oil

- 1 tsp dark soy sauce

For the sauce

- 1/3 cup light soy sauce

- 1/3 cup oyster sauce

- 1 tsp sesame oil

- a 1 tsp rice vinegar

- 1/3 cup water

- 1 tsp dark soy sauce

- 2 pinches of sugar (or more depending on your sweet tooth)

- a splash of fish sauce

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1. Cut up the beef in small cubes and add in a container;

2. Add the cornstarch in the container and shake. Keep in the fridge for at least 15 minutes;

3. Dice your garlic cloves and green onions and separate the white part from the green one ;

4. Cut the root from the bok choi and if too large cut the leaves in half;

5. Mix all the ingredients for the sauce;

6. Heat up your wok and add the olive oil;

7. Cook your onions (white part only) and garlic cloves until translucent;

8. Add in the beef but do not overcook it! it should be lightly seared, then remove the pieces of beef from the wok;

9. If needed, you can add some oil to your wok and cook the bok choi, add some of the sauce;

10. In separate boiling water, cook your udon noodles according to the package instructions;

11. To your wok, return the beef, with most of the sauce;

12. Put in your udon noodles and add the rest of the sauce as well as the dark soy sauce;

13. Mix well and sprinkle some sesame seeds on top.

Enjoy !

Audrey