1poundboneless sirloin steakcut into 3 by 1/4 by 1/4 inch strips
2tbspof soy sauce
1/2tspof hoisin sauce
1/2tspof cornstarch
1/4tspred pepper flakesI couldn't find those so used some extra cayenne pepper instead
6ouncesof dried udon noodles
2tspsesame oil
2large cloves of garlicsliced
1large yellow onionsliced into thin rings, then halved
1/2red bell pepper plus 1/2 yellow bell pepperseeded and cut vertically into 1/4 inch slices
1cupsnow peasstemmed
2tspminced fresh cilantro
Instructions
Heat 1 tbsp of the canola oil in a large saute pan over medium-high heat until sizzling. Add the steak and stir-fry until browned but still pink inside, about 4 minutes. With a slotted spoon, transfer the steak strips to a plate.
In a small bowl, combine the soy sauce, hoisin sauce, cornstarch (I used cornflour for lack of starch), 5 tbsp of water and the red pepper flakes (as mentioned I used cayenne pepper). Stir until the sauce is smooth.
Fill a medium stockpot with water. When the water boils, cook the noodles according to package instructions. Drain and toss with 1 tsp of sesame oil.
In the same saute pan you used to cook the beef, heat the remaining tbsp of canola oil and tsp of sesame oil for 1 minute over medium heat. Add the garlic and saute for 1 to 2 minutes or until soft, then add the onions, red peppers, yellow peppers, snow peas and 2 tbsp of water. Cook for 3 minutes, or until the vegetables are beginning to soften but are still crisp. Add the steak back in and toss for about 3 to 4 minutes, then add the sauce and toss until everything is completely coated with the sauce.
Divide the udon noodles between two bowls or large plates. Cover the noodles with the stir-fried veggies and meat and drizzle any remaining sauce over the top, garnish with cilantro and serve.