I didn’t follow a recipe, but here are the steps. This made enough for all 5 of us, plus there’s enough leftovers for 3 or 4 people to eat. It keeps in the fridge for 4 days, more if you don’t use meat. By the way, this was my first time cooking beef.
1kg stir fry beef (it’s just what Woolies calls beef that’s pre cut into convenient pieces)
1 large head of broccoli
1 large brown onion
2 large carrots
2 225g tins of sliced water chestnuts
Snow peas (I have no idea how much I used sorry)
1 large red capsicum (bell pepper)
2 large spring onions for garnishing
Sesame seeds for garnishing
500g precooked udon noodles, 100g per person (I used Mr Chen’s)
Extra virgin olive oil (I used garlic infused because I am a garlic gremlin)
Sauce components (PER PERSON):
2.5 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
1 teaspoon rice wine vinegar
2 teaspoons brown sugar (trust me)
– Mix the sauce components together violently in a bowl and set it aside.
– Chop all the veggies into pieces except the snow peas. You want the veg to be nice and big so they don’t cook too fast, I like crunch. I cut my carrot into sticks because last time, I grated them and they turned into mush. Don’t forget the stem of the broccoli! It’s the best bit. Slice the nasty side parts off and cut the stem into thin slices. You want the spring onion to be super thin because it’s going to be a garnish. Like julienning. For the snow peas, just top and tail them.
– Heat a wok up. Before you put oil in, chuck the sesame seeds in there and roast them till they turn brown. Then put them in a ramekin to the side. If you put oil in, they’ll clump together.
– Put extra virgin olive oil in the wok, wait for it to get super hot, and cook the beef in batches of 250g or so. Don’t do it all at once! I cooked each batch for about 1.5 to 2 minutes, but you have to keep moving it around or it won’t cook evenly.
– Add the udon to a pot of boiling water. Move them around gently until they’ve separated, then drain the water and leave it alone. You can put a bit of oil in with them to stop them sticking if you like.
– Add MORE OIL and cook the onion in the wok until it’s just starting to go clear and smell nice.
– Add the broccoli, carrot, and red capsicum to the wok. I think I left it for about 2 minutes before adding the next ingredients.
– Add the water chestnuts and snow peas. Cook for 1 minute before the next stuff goes in.
– Add the beef back in. If it’s all starting to look a little dry, you can put a bit of vegetable oil in.
– Add the udon. Mix it all up (I used tongs and a giant ladle lol. Was pretty fun.)
– Add the sauce and mix the wok ingredients up again. Taste it, add more soy sauce if needed.
– Once it’s all hot again and the noodles have changed colour due to the sauce, you can serve it. Put the julienned spring onion and roasted sesame seeds on top.