Spicy Beef, Pepper & Asparagus Udon Noodles


8 oz. package dried udon noodles
10 ounces lean flank steak
1 large red bell pepper, cut into strips
1/2 pound fresh asparagus, cut into 1" pieces
1/2 large red onion, thinly sliced
1 large garlic clove, finely chopped
2 tablespoons cooking oil, divided
1/3 cup soy sauce
3 tablespoons cooking wine
1 tablespoon brown sugar
1 teaspoon crushed red chile flakes
1/2 teaspoon ground ginger
Salt & pepper


Cook the noodles according to package instructions.
Drain, drizzle with a bit of oil to prevent them from sticking together and cover to keep warm.
While the noodles are cooking, whisk together the sauce ingredients in a small bowl and set aside.
Cut the beef along the grain into 2" wide strips and season with salt & pepper.
Heat 1 tablesepoon of oil in a large skillet over medium high heat and add the garlic.
Cook quickly until it just begins to brown, then add the beef.
Allow the beef to cook undisturbed for about a minute or so, allowing it to start searing.
Stir-fry for another 1-2 minutes until browned but not completely cooked through. Remove the beef from the skillet & set on a plate.
In the same skillet, heat the remaining oil, then add the onions, peppers, and asparagus.
Stir-fry for 1 minute, then return the beef & any accumulated juices to the skillet. Continue to stir-fry for another 1-2 minutes, or until the beef is cooked through but not tough.
Add the cooked noodles and sauce, and toss together until completely combined.
Serve immediately either family style or in individual bowls, and enjoy!


I actually adapted this from a recipe I developed for The Mushroom Channel. I've been obsessed with asparagus and udon noodles lately, but I wanted to go in a slightly different direction with this recipe and make things a little more sassy with some heat & bright colors. Voila! A delicious one-dish meal was born.


3.0 servings


Tuesday, April 12, 2011 - 11:49am

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