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Stir-Fried Skirt Steak with Udon Noodles and Snap Peas



¾ cup chicken broth
½ cup oyster sauce
3 T. dry sherry
1 ½ T. sugar
2 tsp. cornstarch

Beef Stir Fry

3 T. soy sauce
1 ½ tsp. sugar
1 ½ lbs. skirt steak, trimmed and sliced thin against the grain
3 garlic cloves, minced
1 T. ginger, freshly grated
2 T. vegetable oil
12 oz. sugar snap peas, strings removed
½ red bell pepper, cut into ¼ inch wide slices
1 bunch green onions, sliced
½ lb. mushrooms, sliced thin
3 T. water
1 pkg. udon noodles, cooked per package directions and tossed with sesame oil to prevent sticking

For the Sauce

Whisk all ingredients together in small bowl and set aside.

For the Stir Fry

Combine soy sauce and sugar in medium bowl. Add sliced beef and toss. Marinate for at least 10 minutes. Combine garlic, ginger and 1 tsp oil in a separate small bowl.


Drain beef and discard the liquid. Heat 1 tsp. oil in a large skillet over high heat. Add half of the beef in a single layer and cook without stirring for 1 minute. Stir and then cook until browned for about 1 more minute. Transfer beef to a bowl and repeat with 1 tsp. oil remaining beef. Rinse skillet clean and dry.

Add remaining 1 T. oil to skillet. Add snap peas, bell pepper, green onions and mushrooms and cook, stirring frequently until beginning to brown, about 3 to 4 minutes. Add water and continue to cook until crisp-tender. Add the garlic mixture in center of pan and cook for about 30 seconds, until fragrant, then mix all together. Return beef and accumulated juices to pan along with udon noodles. Stir to combine. Whisk the sauce to recombine, add to skillet, and stir constantly until thickened and heated through.

Serve with:

Kunde Family Winery Syrah