Beef and Vegetable Udon Stir-Fry

Instructions

1. 1

   Put the water in a covered 5-litre saucepan over high heat. While it heats, cut the carrots into thin matchsticks, slice the mushrooms and onion, cut the bell pepper into thin strips, and mince the garlic.

2. 2

   Stir together 3 tsp reduced-sodium soy sauce, 3 tsp dark soy sauce, the brown sugar, rice vinegar, oyster sauce and sesame oil in a small bowl.

3. 3

   Slice the beef across the grain into strips about 2 mm thick. Toss with the remaining 2 tsp reduced-sodium soy sauce, remaining 2 tsp dark soy sauce and black pepper.

4. 4

   Once the water boils, add the udon noodles. Cook according to the package directions until tender, gently separating the strands, then drain thoroughly. Meanwhile, heat a deep 32 cm sauté pan or wok of at least 4-litre capacity over medium-high heat for 2 minutes.

5. 5

   Add 1 tbsp olive oil to the hot pan. Sear the beef in two equal batches for 2–3 minutes per batch, turning until browned on the outside. Transfer each batch to a plate; it will finish cooking shortly. Keep the collected juices.

6. 6

   Add the remaining 1 tbsp olive oil to the pan. Stir-fry the mushrooms and onion over medium-high heat for 4 minutes. Add the carrots and bell pepper and stir-fry for 4–5 minutes, until just tender. Add the garlic and stir for 30 seconds.

7. 7

   Add the drained udon and prepared sauce. Toss over medium-high heat for 2 minutes, separating any clumps gently. Return the beef and its juices, then toss for another 2–3 minutes until evenly coated and steaming throughout. Check several places with an instant-read thermometer: the noodles and thickest beef strips should reach 74°C/165°F. Divide among four bowls and serve.