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Beef and Noodle Bowl with Soy-Ginger Sauce

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Ingredients
  

For the beef:

  • 1 lb 450 g flank steak or sirloin, thinly sliced against the grain
  • 2 tsp soy sauce for quick marinade
  • 1 tsp cornstarch
  • 1 tsp vegetable oil

For the noodles:

  • 12 oz 340 g udon noodles (or rice noodles, soba, or even ramen)
  • 1 tsp sesame oil to prevent sticking

For the sauce:

  • 1/3 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar or honey
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic minced
  • 1 tbsp sesame oil
  • 1/4 cup water to thin, adjust as needed

Optional add-ins/toppings:

  • 2 cups broccoli florets lightly steamed or stir-fried
  • 1 cup sliced mushrooms
  • 2 green onions thinly sliced
  • 1 tsp chili flakes or drizzle of chili oil
  • 1 tbsp toasted sesame seeds
  • 2 soft-boiled eggs for the ramen-style vibe

Instructions
 

  • Step-by-Step: How to Make It
  • Step 1: Prep the Beef
  • Slice thin against the grain.
  • Toss with a splash of soy sauce, cornstarch, and a drizzle of oil.
  • Let it sit for 10 minutes—kind of like a mini marinade.
  • Step 2: Cook the Noodles
  • Boil according to package instructions.
  • Drain and toss with a little sesame oil to prevent the dreaded noodle clump.
  • Step 3: Sauté the Beef
  • Heat a pan until it’s hot-hot (not “kinda warm”).
  • Add oil, then beef.
  • Cook in small batches so it actually sears instead of steaming.
  • Step 4: Make the Sauce
  • In the same pan, toss in garlic and ginger.
  • Add soy sauce, vinegar, sweetener, and a splash of water.
  • Simmer for a minute until it smells amazing (which it will).
  • Step 5: Combine Everything
  • Toss noodles in the pan with the sauce.
  • Add beef back in.
  • Mix until glossy and irresistible.