Udon Beef & Snow Peas

Name: Udon Beef & Snow Peas
Total time: 1200 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 lb. Rib eye steak; 2 T. Canola oil; 4 oz. Snow peas; 1 bunch green onions; 8 oz. Water chestnuts, sliced or diced; 14.2 oz. Udon Stir-Fry Noodles; 3 T. Soy sauce; 2 T. Oyster sauce OR hoisin sauce; 1 tsp. toasted sesame oil; 1 tsp. Sugar; 1 T. Mirin; 1/2 tsp. garlic powder

Maggie Conlon @WarsawNan

Orlando, FL

This lightly sauced savory dish cooks up very quickly. The only "time-consuming" bit is prepping the ingredients and bringing a pot of water to a boil. Normally I'd add sliced mushrooms to this, but I was accommodating a picky eater so left them out. If you want mushrooms, add at the same time as the steak.

Maggie Conlon @WarsawNan

Saved

Ingredients

20 min

4-6 servings

1 lb.Rib eye steak
2 T.Canola oil
4 oz.Snow peas
1 bunchgreen onions
8 oz.Water chestnuts, sliced or diced
14.2 oz.Udon Stir-Fry Noodles
SAUCE:
3 T.Soy sauce
2 T.Oyster sauce OR hoisin sauce
1 tsp.toasted sesame oil
1 tsp.Sugar
1 T.Mirin
1/2 tsp.garlic powder

Saved

Steps

20 min

1

Mix together all sauce ingredients so it's ready to go and set aside.
2

Slice the steak very thinly. I like to include a little bit of the flavorful rib eye fat, but you don't have to.
3

Slice the green onions, drain the water chestnuts, and measure out the snow peas (and mushrooms, if using) so everything's ready to go.
4

Place a saucepan of water on the stove over high heat to bring to a boil while you continue with recipe.
5

In a wok or large, high-sided skillet, heat oil over medium-high heat. Add steak (and mushrooms, if using) and cook, stirring frequently, until no longer pink, about 3-4 minutes.
6

Stir in water chestnuts and sauce. Cover and reduce heat to medium.
7

Remove the pot of boiling water from heat. Add the udon noodles and gently stir to separate them.
8

Using a cooking spider (see above photo), or slotted spoon, scoop noodles from water and stir them into the skillet mixture.
9

Add the snow peas and green onions, stir so everything's coated with the sauce, cover skillet, turn off heat, and wait 1-2 minutes before dishing up.

Saved

Cooksnaps

Saved

Maggie Conlon @WarsawNan

on January 11, 2021 22:19

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.