1poundboneless sirloin steakcut into 3 by 1/4 by 1/4 inch strips
2tbspof soy sauce
1/2tspof hoisin sauce
1/4tspred pepper flakesI couldn't find those so used some extra cayenne pepper instead
6ouncesof dried udon noodles
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
2tspminced fresh cilantro
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.