Beef and Udon Noodles

                                                                                                                   





Matt.27:1 When morning came, all the chief priests and the elders of the people took counsel against Jesus to put him to death.

1 package dried udon noodles
10 ounces steak, sliced for stir-frying
2 t cornstarch
¼ cup + 1 T mirin (keep divided)
3 T regular soy sauce)
2 T sugar (more to taste)
2 cloves garlic, minced
1 T minced ginger
½ pound broccoli, cut for stir-frying
1 ounce mushrooms
1 T sesame seeds, toasted
If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away.

In a small bowl, combine the sliced beef, cornstarch and 1 T mirin. Mix well and allow marinating for 10 minutes or so while you prepare the other ingredients.

Make the sauce by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.

Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 T oil (try refined sesame oil, it’s appropriate for stir-frying). When heated, throw in the marinated meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!

To serve, sprinkle with the toasted sesame seeds.