Ditch the greasy takeout, and toss together this fresh stir-fry, featuring lean steak, grassy asparagus, and big, bouncy udon noodles.
What You Get
Fresh udon noodles
Black bean sauce
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Bring a pot of water to a boil. Add the noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss to separate the strands.
Meanwhile, snap off the tough ends of the asparagus, and slice the asparagus into bite-size pieces. Slice the green onions into 1-inch pieces. Drain the beef and pat dry with paper towels.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the beef and sear until it starts to brown on the first side, about 5 minutes. Stir and continue to cook until no longer pink at the center, 3 minutes longer. Transfer the beef and any juices to a bowl and set aside.
Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the asparagus and sauté until tender-crisp, 2 to 3 minutes. Return the beef to the pan, add the green onions, and stir to wilt slightly, 1 minute. Add the black bean sauce and noodles and toss to coat and warm through. Season to taste with salt.
Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.