Udon Noodles and Beef in a Sweet Ginger Sauce

I am a Asian food junkie, I love ginger and sesame oil and those are two ingredients that are very prevalent in Asian cooking. So when I was scoping out some great recipes on Pinterest, I came about one that sounded pretty good,  of course the curse of the north struck again and I was not able to find all of the ingredients that it called for, so what did I do? I found what I could and made my own recipe, and may I say it is delicious!  First I make the sauce and marinate thinly sliced beef for at least an hour.

Ingredients:
1 lb. Steak
Udon Noodles

The Sauce:

4 Tbsp. Minced Ginger
2-3 Cups finely sliced Scallions/ Green Onions
1/2 Cup chopped Cilantro
5 Tbsp. Sesame Oil
4 Tbsp. Rice Wine Vinegar
1/2 Tsp. Chili Oil
2 Tbsp. Soy Sauce
4 Tbsp. Honey
1 Tsp. Salt
1 Tsp. pepper

Combine all ingredients into a smooth sauce.  Put the thinly sliced beef strips into the sauce and put in the refrigerator for at least an hour.  Personally I always forget to make this ahead so we usually have a late dinner on weeknight because of this, but I promise you it is well worth it to 1. pay for better cuts of beef and 2.  marinate the beef, it makes a HUGE difference.

 

While the meet is marinating is when I start the noodles, I buy one package of udon noodles from the grocery store inside the package there are three bundles.  I usually use two of the bundles so we can have left overs to bring to work.  Boil the noodles for about 10 minutes and then drain and rinse, they do tend to have very salty flavor. I set the noodles aside until I am ready for them.

When the time is right heat a skillet with some oil in it, when it is nice and hot remove the meet from the marinade/sauce and cook until browned.  Promptly remove the meet from the skillet and drain the liquid from the pan, put the marinade into the skillet and heat up until it is boiling.  Once boiling add the noodles and heat through, I like to let the noodles sit for a while on the heat so a crust forms. Toss the noodles in the sauce, and just an FYI I cook the noodles so that they become stiff and not so gummy. 

Serve the noodles with some beef strips on top and you have a perfectly delicious meal.  I would like to grate some carrots into the sauce at some point but the hubby doesn't want me to change a thing about it....I guess that is a good thing.

 Please ENJOY!