Easy and adaptable, this recipe is perfect for everything from a quick dinner on the go to a date night in. The brown sugar in this recipe cuts the acidity of the soy sauce, enhances the flavors of the vegetables, and adds the deep flavors of molasses to this dish. You can customize this dish with the vegetables of your choice based on preference or availability and dress it up by adding a scoop of white rice to the side and garnishing the stir fry with cilantro or other herbs.

INGREDIENTS

• 16oz of Udon or rice noodles
• 2 tablespoon olive oil
• 5 lbs flank steak (sliced into 1 inch strips)
• 1/2 cup soy sauce (can sub teriyaki)
• 2 tbsp brown sugar
• 1/2 tbsp minced ginger
• 1 tbsp minced garlic
• ~10 cups washed & chopped vegetables of your choice (below are our recommendations)
  • 2 cups thinly sliced carrots, about 2 medium carrots
  • 2 cup snow peas
  • 3 cups broccoli florets
  • 2 cups mushroom
  • 1 cup sliced bell peppers
  • Other options (cabbage, baby corn, green beans, etc.)

INSTRUCTIONS

1. Boil a pot of water and cook noodles (follow instructions on the packages for noodles of your choice).
2. Heat olive oil in a large frying pan over medium-high heat.
3. When hot, but not smoking, add the garlic and cook until fragrant (~1-2 minutes).
4. Add the beef in small batches and fry until golden and cooked through.
5. Add the ginger and the vegetables of your choosing. Stir fry vegetables until they begin to soften slightly, but still crunchy.
6. Add soy sauce and sugar. Mix to combine.
7. Add the prepared noodles, and simmer stirring occasionally for 2 – 3 minutes.
8. Serve and enjoy!