Whisk all ingredients together in small bowl and set aside.
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.
Kunde Family Winery Syrah