Ingredients:

  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp oyster sauce
  • ½ tbsp sugar
  • ½ tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 2 cloves minced garlic
  • ½ tsp toasted sesame oil
  • 12 oz sirloin steak, thinly sliced against the grain
  • 1 lb pre-cooked udon noodles
  • 2 cups shredded cabbage
  • 1 medium carrot, julienned
  • 0.5 medium yellow onion, sliced
  • 2 tbsp vegetable oil
  • 2 stalks green onions, chopped
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together 3 tbsp reduced-sodium soy sauce, 2 tbsp oyster sauce, ½ tbsp sugar, ½ tbsp rice vinegar, 1 tsp grated fresh ginger, 2 cloves minced garlic, and ½ tsp toasted sesame oil. If using frozen udon noodles, rinse them under warm water for 30 seconds to loosen the strands.
  2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 12 oz sliced sirloin steak in a single layer; let sear undisturbed for 60 seconds to develop a crust, then toss and cook for another minute until browned and reaches an internal temperature of 145°F (63°C). Remove the beef and any juices from the pan and set aside.
  3. Add the remaining 1 tbsp vegetable oil to the same pan. Toss in 0.5 medium sliced yellow onion, 1 medium julienned carrot, and 2 cups shredded cabbage. Stir-fry for 2-3 minutes until edges are slightly charred but vegetables remain crisp.
  4. Add 1 lb pre-cooked udon noodles to the vegetables. Pour the prepared sauce over the top and toss vigorously for 2 minutes until the sauce thickens and glazes the noodles. Return the seared beef and accumulated juices to the pan, tossing for one final minute until piping hot. Garnish with 2 stalks chopped green onions and 1 tsp toasted sesame seeds.