Spicy Udon Stir-fry with Steak & Brussels sprouts

Udon noodles are a pantry staple in my kitchen. We love them for their chewy, comforting texture, and the way they hold onto savoury Asian sauces. Of course, we love all things pasta and noodles, but udon are a particular favourite for us because they come pre-cooked and require hardly any effort to whip up. Korean pepper paste, a.k.a. gochujang, is the flavour star in this recipe and gives the dish a deeply flavoured spiciness – I highly recommend you add it to your list of pantry staples as well. Not into steak? Totally cool. Swap the steak for chicken, shrimp, firm tofu, or whichever protein you’re into. It’s also vegan-friendly because animal protein isn’t a necessary add, so definitely keep this easy recipe in your back pocket if you’re hosting vegan friends and family. Make it your own and let me know how it goes! 

Serves 4

Ingredients

4 Tbsp grapeseed or canola oil, divided
1 onion, sliced
1 clove garlic, sliced
1 boneless rib steak, 400g or larger, sliced paper thin
1/4 tsp sea salt
100 g shitake mushrooms, stems removed, caps sliced
100 g oyster mushrooms, torn
300 g  Brussels sprouts, trimmed, quartered lengthwise
3 Tbsp water
600 g udon noodles, in vacuum packs
1/4 cup   chicken stock or water
3 Tbsp gochujang
3 Tbsp  tamari
1 Tbsp  mirin

green onion, sliced, to garnish

Directions

  1. Heat a large saute pan over medium. Add 1 tablespoon of the oil, and the onion. Cook 1 minute, stirring often. Then add the garlic and cook for another minute.
  2. Add the sliced steak, season with salt, and cook 2 minutes. Transfer all pan contents to a plate and set aside.
  3. Add 2 tablespoons of the oil to the pan and add the mushrooms, Brussels sprouts, and the 3 tablespoons of water. Cook, covered, for 3 minutes, stirring often. If the pan becomes too dry simply add an additional tablespoon or two of water. Remove all to the plate with the steak.
  4. Add the remaining oil to the pan, plus the udon noodles. Sauté until softened and pliable, using tongs to help move them around. Meanwhile, measure the water, gochujang, tamari, and mirin in a measuring cup and stir well to combine. Pour the liquid into the pan to cover the noodles, add the mushrooms and other ingredients, plus any juices on the plate, and toss all together. Sauté a few minutes until hot and well combined. Transfer to a serving dish, garnish with green onion, and serve hot.