Beef Stir Fry with Udon Noodles

Ingredients for 2 servings:

• 2 large carrots, diced
• 100 g sugar snap peas
• 1 head of broccoli, divided into florets
• 2 small shallots, cut into fine strips
• 2 packs of udon noodles (usually 200 g)
• 250 g beef fillet(s) (minute steaks) cut into strips
• 1 clove(s) garlic, optional
• e.g. teriyaki sauce
• n. B. Soy sauce, dark
• e.g. oil (sunflower oil, rapeseed oil, sesame oil, whatever you have on hand)
• n. B. Pfeffer
• e.g. chili flakes
• n. B. fried onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick and easy

After chopping the vegetables and meat, cook the udon noodles according to the package instructions and drain well. Heat oil in a pan. Fry the beef strips in the pan until browned (3-4 minutes), seasoning with pepper to taste. Remove from the pan and set aside. In the pan, sauté the carrots, broccoli, snow peas, and onions (or garlic if you like, but don’t add it too early, or it will overcook). I like it even crispier, and if the onions and carrots are finely chopped, about 6-7 minutes is enough. Now add the udon noodles and the meat. Add the teriyaki sauce and dark soy sauce (about 2-3 tablespoons of each, but I always vary it, so just enough to get a little sauce on everything) and mix everything together. Arrange everything on a plate and sprinkle with fried onions and chili flakes, if desired. If you don’t like fried onions, you can also slice spring onions into rings and sprinkle them on top, or if you prefer, both.