Beef, Shallot and Peppers Stir Fry with Udon Noodles
Everyone who knows me Knows that I love Chinese take out at least once per month. Having lived here for only a few months, however, we have not established where our favorite eateries are, especially not Chinese and Japanese food places. So, I decided to make something Asian inspired that we'd both love. It's simple, quick and tasty. Let's get to it, shall we?
Ingredients
1 steak, sliced (I used flank steak)
3 eggs
1 bunch scallions with greens or 2 shallots, sliced at bias
Your favorite Sauce: Hoisin or Korean BBQ
2 bundles Udon noodles
1 yellow, red, green, orange peppers, sliced
4 tablespoons of Sesame Oil, or, your favorite
1 tablespoon chile paste or pinch of red pepper flakes
Salt and pepper
I use a wok often for meals other than Asian, but it was perfect for this beef, shallot and pepper dish.
Bring the oil in a high-sided skillet or wok to a ripple over high heat, then add the beef. Toss it around with salt and pepper for about three minutes. Push the steak to the sides and add the shallot. Repeat: stir vigorously so as not to burn the shallot or onion. After three minutes, add the sliced peppers.
Bring four quarts water to a boil in a pot and add the two bundles udon noodles.
Boil the udon for ten minutes. Strain the udon in a colander and set aside, covered with a towel. By this time, the stir fry should be quite done. The shallots should be near transparent and the peppers should have just a tiny bit of crispness to them. Add the Hoisin sauce and stir vigorously, making sure the entire mixture is coated in this delicious tangy, soy-based, almost barbecue-like sauce (it is SO much more than that)!
Use hashi (chopsticks) or forks to enjoy this healthy, flavor-packed meal by yourself, or, with your family and friends! This recipe feeds four hungry people easily!
