Beef Noodle Stir Fry

• Meat

  • 8 oz Beef top sirloin filet

• Produce

  • 6 oz Broccoli florets
  • 2 Carrots
  • 8 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 tbsp Ginger

• Condiments

  • 3 tbsp Oyster sauce
  • 1/3 cup Soy sauce, reduced sodium

• Pasta & Grains

  • 2 (7-ounce refrigerated udon noodles, refrigerated

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tbsp Brown sugar, packed
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Sesame oil

Found on damndelicious.net

Description

Ingredients

• 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
• 1 tablespoon olive oil
• 8 ounces beef top sirloin filet, thinly sliced across the grain
• 8 ounces cremini mushrooms, sliced
• 6 ounces broccoli florets
• 2 carrots, diced
• 1/3 cup reduced sodium soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, pressed
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

Directions

• In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside. In a large pot of boiling water, cook udon noodles according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes. Serve immediately.