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Comfort food in one pan – my kind of meal!
I love making stir fry’s because it’s easy, fast and one pan to clean up! I like to prepare as much as possible ahead of time to make things easier for me later. You can prep all the veggies and marinate the meat earlier in the day and keep it in the fridge. To be honest, I usually make the sauce earlier in the day too, leave it covered on the counter and only add the cornstarch/water right before I’m ready to cook.
And remember, this isn’t a cake that you need exact ingredients for so vary the vegetables depending on what’s in your fridge and your tastes!
Simple, easy and not complicated.
In a shallow medium bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water. Add the beef strips to the bowl, mix well and set aside in the fridge. You can do this step earlier in the day and take it out when ready to make this dish.
In another bowl, whisk together the remaining 1 tablespoon of cornstarch with the tamari, brown sugar, garlic, ginger and warm water. Set aside.
Heat a large wok pan or sauté pan over medium heat. When the pan is hot add 1 tablespoon of olive oil, add the beef when the oil is warm and then cook. When done, transfer the cooked beef to a plate and set aside.
Add the remaining tablespoon of olive oil to the pan and when warm add the onions and cook until softened, about 2-3 minutes. Add the udon noodles (I break them up with my hands or cut them with scissors before adding them to the wok) and sauté. The pan will be dry so add about 1/4-1/2 cup water to the noodles and cook for a few minutes. Add the broccoli florets, baby bok choy and mushrooms next, and sauté until tender, about 3 minutes (I like to soften the broccoli in the microwave for a minute or 2 before adding it to the pan).
Add the beef to the pan and mix into the vegetables and noodles. Add the sauce, stirring for a few minutes until the sauce thickens and then lower the heat.
Sprinkle sesame seeds over the beef and broccoli before serving.