The Best 10 Minute Spicy Beef Weeknight Stir Fry Udon Food

SPICY BEEF STIR-FRY

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

THE BEST 10 MINUTE SPICY BEEF WEEKNIGHT STIR FRY UDON RECIPE

Steps:

• 1. Make a marinade by combining sake, mirin, soy sauce, sugar, and gochujang in a large bowl.
• 2. Slice your beef if you are not using a presliced cut and add to the marinade.
• 3. Fill a large bowl with hot tap water and soak the udon.
• 4. Prepare your vegetables of choice.
• 5. In a nonstick pan or wok, preheat a small amount of oil over medium-high heat. Using a pair of tongs or chopsticks, remove the beef from the marinade and add to the pan. Set aside the marinade and stir fry your beef for 1-2 minutes, then add vegetables and fry until the vegetables are very lightly cooked.
• 6. Drain and add the udon and reserved marinade. Toss well and bring the marinade to a boil, then fry for 1-2 more minutes, or until udon is warmed through.
• 7. Enjoy!

SPICY STIR-FRIED UDON NOODLES

Steps:

• Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
• Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

Steps:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
• Add beef and toss.
• In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
• Cook and stir for 2 minutes.
• Serve over rice and garnish with toasted sesame seeds (optional).

10 MINUTE SATAY BEEF STIR FRY

Steps:

• Heat oil in a wok or frypan and cook onion, spring onions and curry paste for 3 minutes or until onion is soft.
• Add beef in small amounts and stir-fry until browned. Stir in coconut milk, peanut butter and Vegemite* until smooth.
• Stir in coriander then serve with steamed rice.