2 lb flank steak, sliced 1/4" strips, against the grain
2 T veg oil
1 yellow onion, sliced
1 package Udon noodles (the dry kind)
For marinade and sauce - I did this in two separate bowls. The ingredients listed below are for 1 bowl - so you will need DOUBLE what is listed. One bowl will be to marinade the meat in, the other will be used for the sauce.
1/2 cup low sodium soy sauce
2 T brown sugar
2 T corn starch
1 t red pepper flakes
1 t ginger powder
3 garlic cloves
1 T sriacha (hot chili sauce)
Mix marinade ingredients and toss beef to coat. Let marinade for 2 hours.
Mix sauce ingredients and set aside.
Heat oil in skill over medium high. Cook onions until just
beginning to soften, about 4-5 minutes and remove them to a plate. In batches, cook the meat adding additional oil if needed. Make sure to distribute the meat evening in one layer. Cook about 1 minute per side.
Once all the meat is cooked, add meat and onions back to the skillet – turned down to low. Add the sauce. Let cook until thickened.
Meanwhile, cook Udon noodles according to package directions. Once cooked, add to stir fry. Toss to combine. Serve hot.