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The beautiful thing about stir frys is (everything) they come together quickly, they are a great way to pack in those veggies and they are a knockout for the taste-buds. Why I don’t make stir-frys as a weekly regular in this house, I’ll never know because they are a dinner even the most novice chef can succeed at. Not to mention, Handsome’s eyes light up the moment the big heavy iron wok appears and I know he is going to eat more colorful vegetables then he can possible pick around.
Personally,the prep work is the best part of a stir-fry. Chopping vegetables into thin strips is a great stress reliever after a long day of work (Pass the Sushi would like to insert a disclaimer here stating that we don’t recommend operating sharp objects after one of those days at work without first sipping a martini). It’s not the fastest prep work you’ll do in the kitchen, but it is one of those tasks that offers its simple rewards when everything is all said and done.
Steak and Udon Stir-fry
built out of the need to use those awesome looking udon noodles.
Ingredients:
1 package Udon noodles (replace with spaghetti)
- 2 tbs olive oil
- 1 lb flank steak, sliced against the grain 1/4 inch thick at most
- 2 cloves garlic minced
- 1 bell pepper sliced
- 2 carrots, julliened
- 1 cup mushrooms, sliced
- 1 1/2 cups fresh broccoli
- 1/2 red onion, sliced
- 1 cup red cabbage, sliced
- 1 cup snow peas
- 2 scallions, diced
- 1/2 cup teriyaki sauce (I used a bottled teriyaki marinade)
Preparation:
Prepare udon noodles according to package.
Meanwhile, in a preheated wok or skillet over medium-high, saute steak, about 2 minutes (or done to your liking). Remove steak from wok and add olive oil and garlic; saute 15 seconds. Add carrots, bell pepper, broccoli, onion and cabbage. Saute until crisp (about 2 minutes). Add snow peas, scallions and teriyaki sauce and saute for 2 minutes more. Return steak to wok, and toss everything together. Remove from heat and serve over prepared udon noodles.
This was one of those meals inspired by genuinely wanting to use an ingredient purchased at the market a few days before, udon noodles The noodles were the inspiration behind this ‘throw everything we have in the pot’ supper. This meal was flavorful with hardly any remnants worth saving. The udon noodles were very long and I left them that way when I served dinner because they brought out the kid in me, taking my time to wrap large clumps round my chopsticks (bad table etiquette I know, but fun nonetheless)
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
Looks great! I heart stir fry!
This looks so good! Love all the different colors! And a martini – sounds perfect!
What a classic – and just oozes flavor!
This looks great and your photos are fantastic. I love a good stir fry!
Gorgeous!! Now I’m hungry for stir fry!
that last picture is gorgeous! Well done. People need more stir fry in their lives
I could eat this delicious noodle bowl every night for months…beautiful, Kita!
Looks so delicious! Kinda looks like a miniature forest (the colors), could be just my imagination. Either way, I’ll try it very soon.
I’m dangerous with a knife after a martini
Stir fry’s are on my rotation – love how colorful all those veggies are! What kind of wok/skillet is that?
We have a huge heavy iron skillet. I love it!
I really love the colors and flavors of this dish Kita! It includes some of my favorites and I’ll be trying it soon! Beautiful!
I love stir fry because you can be so inventive. I usually end up with a lot of bottles of sauce with only a little in each in the fridge. I love mixing them to see what flavor sauce I end up with in my stir fry. I just love the colors in your stir fry.
This looks seriously delicious. I love stir fry; I never think to make it at home, but now I have this great recipe. Thanks!
This stir fry looks fabulous! Love how vibrant, colorful and healthy it looks! The pictures are fabulous too.. Thanks for sharing!
Great combo and looks delicious! Love the addition of veggies in them….
yum! I tried to make homemade udon noodles about a week ago but they were a little too thick. I should stick to learning good udon recipes before I try to make the noodles from scratch!
This looks amazing! I love all the bright veggies
I need to make stir fries more often too. They’re so good and so simple. Plus I can pretend to be a chef while I try to chop the vegetables quickly.
I love udon stir fry! This looks delicious, I might switch out the steak for some chicken, but totally a winner!
That looks absolutely delicious!