Easy and Delicious Beef & Asparagus Udon Noodle Stir-Fry
It’s Stir-Fry Sunday Folks and you know what that means! Here’s an all new stir-fry recipe for your Sunday repertoire: Beef & Asparagus Udon Noodle Stir-fry. Of course this Beef & Asparagus Udon Noodle Stir-Fry recipe is fantastic for any night of the week, but I love cooking stir-fries on Sundays because you can take whatever you’ve got in your fridge from the week (for example: swap out the asparagus with broccoli and add carrots or throw in shredded roast chicken instead of using beef) for an easy, breezy one-pot meal.
Udon noodles are a thick, wheat flour noodle used in a lot of Japanese soups and stir-fries. My kids love udon noodles because they’re so slippery, perfectly chewy and slurp worthy. . You can get Udon noodles at most grocery stores these days (look for them where tofu is sold). If you’re avoiding wheat, try using gluten-free fresh or dried rice noodles instead.
Making stir-fries on Sundays is also great because you can enlist your kids to help. Here’s my daughter Becca cutting up the asparagus for our Beef with Asparagus Udon Noodle stir-fry. I taught her to snap off the ends and the tough part of the asparagus will naturally break off. I also had her make the cornstarch slurry (this thickens the chicken broth to make the delectable gravy). I always look for fresh asparagus from Melissa’s Produce. She made a another batch of the cornstarch goop and added food coloring just to play with (which entertained her while I finished cooking!)
If you’d like to make a vegan version of this recipe, simply swap out the beef with tofu and vegetable broth for the chicken broth. You could also throw in some edamame for more plant-based protein. This Beef & Asparagus Udon Noodle Stir-Fry is so versatile as you can swap out or add anything you may have on hand.
1 pound beef (tenderloin, boneless sirloin or New York steak)
1 Tablepsoon vegetable or canola oil
1 teaspoon cornstarch
1 teaspoon salt
Dash white pepper
1 teaspoon sugar
1 teaspoon soy sauce
1 cup sliced mushrooms (such as baby bellas)
1 pound asparagus
1/2 cup chicken broth
1/4 cup cornstarch
1/4 cup oyster sauce
2 teaspoons sugar
3 Tablespoons vegetable or canola oil
1 teasoon minced fresh ginger
1 teaspoon minced garlic
2 Tablespoons vegetable or canola oil
1 teaspoon salt
2 Tablespoon dry white wine
1 cup chicken broth
Chopped green onions for garnish
Cook udon noodles according to package directions. Drain, rinse with cool water and set aside.
Trim fat from beef. Cut strips across grin into 1/8 inch slices. Toss beef, 1 Tablespoon oil, 1 teaspoon cornstarch, 1 teaspon salt, 1 teapoon sugar, the soy sauce and white pepper in a medium bowl. Cover and refrigerate for 20 minutes.
Break off tough ends of asparagus where stalks snap easily. Cut asparagus diagonally into 2-inch pieces. Mix 1/2 cup chicken broth 1/4 cup cornstarch, the oyster sauce and 2 teaspoons sugar.
Heat wok or non-stick skillet until very hot. Add 2 Tablespoon oil and tilt to coat pan. Add the beef, ginger and garlic and stir-fry 2 minutes or until beef is browned. Remove beef from pan.
Heat wok or non-stick skillet until very hot. Add 2 Tablespoons oil and tilt to coat pan. Add mushrooms, asparagus and 1 teapoon salt and stir-fry for 1 minute. Add the wine and stir-fry for 30 seconds. Stir in the 1 cup chicken broth and heat to boiling. Add the beef and reserved udon noodles and toss to coat. Create a hole a in the center of the stir-fry. Stir in the cornstarch mixture and stir-fry until thickened. Transfer to a platter and garnish with green onions. Serve immediately.