INGREDIENTS

• 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
• 1 tablespoon olive oil
• 8 ounces beef top sirloin filet, thinly sliced across the grain
• 8 ounces cremini mushrooms, sliced
• 6 ounces broccoli florets
• 2 carrots, diced

FOR THE SAUCE

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, pressed
• 1 teaspoon sesame oil
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon ground black pepper

INSTRUCTIONS

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
5. Serve immediately.