One of our new favorite dishes to make is stir-fry. It’s quick and easy to make on a busy week night but still looks like you took all day preparing it. The great thing about stir-fry is that there’s really no wrong way to make it. You can mix and match your proteins and vegetables and it still comes out great every time. Feel free to sub the beef with chicken or fish and add in your favorite vegetables into the mix!
What you’ll need:
- 2 servings of Udon (we use the stuff in the freezer section of the Asian supermarket)
- 1 lb of sirloin steak (but any cut will do since you are slicing it thin)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 5 oz. of mushrooms, sliced thin
- 1/2 an onion, sliced
- 2 cloves of garlic, minced
- 1 tsp of fresh ginger, minced
- 2 scallions, chopped
- 1/4 watermelon radish, cut into matchsticks for garnish (optional)
For the sauce:
- 1/4 cup hoisin sauce
- 1/3 cup soy sauce
- 1 tbsp gochujang
- 1 tbsp brown sugar
- 2 tsp sesame oil
Note: One crucial thing about making stir-fry is the ensure that you have all of your ingredients prepared and ready to go because it only takes a few minutes to actually combine everything together!
Step 1: Bring a large pot of water to the boil and cook your udon as instructed on the package. Strain and rinse under cold water to achieve that chewy texture we all know and love.
Step 2: While the udon is cooking, wash, slice, and prepare all of your vegetables.
Step 3: Slice your steak into thin 1/4 inch slices and season with salt and pepper.
Step 4: In a small bowl or measuring cup, combine your hoisin sauce, soy sauce, gochujang, brown sugar and sesame oil and give it a good stir to make sure everything dissolves. Taste to see if the proportions are right for you. If you want a little more sweetness, add in a bit more hoisin sauce and brown sugar.
Step 5: Because the veggies usually take the longest to cook, we will do them first. In a large skillet (or wok if you have one) over medium-high heat, add in 1 tbsp of canola oil and your vegetables, garlic and ginger. Cook until the vegetables and tender but still have some crunch to them. Don’t overcook them since we will add them back to the stir-fry later on.
Place the veggies in a bowl and set aside.
Step 6: In the same pan over medium-high heat, add in 1 tbsp of canola oil and heat until the pan begins to smoke. Once the pan is smoking hot, add in your beef and sear on both sides for 1-2 minutes. Because the beef is very thin, it will only take a few minutes to cook.
Step 7: Once your beef is cooked to your liking, add in the veggies, udon and sauce and give it a good toss to make sure everything is evenly coated. Let everything simmer for ~1-2 minutes or until the sauce begins to thicken.
Note: If your pan isn’t large enough, you can do this in multiple batches to achieve the same result. Just be sure to clean your pan in between batches.
Step 8: Plate and garnish with scallions and watermelon radish to add a bit of extra crunch and flavor to the dish.
This quick and delicious recipe is soooo easy to make and is sure to impress your family and friends. Try it out for yourself with your own favorite ingredients and let me know how it turns out!
And with that, I hope y’all have an awesome Stir-Friday and Happy Easter!!!