Stir fry made easy! You can also add your favorite vegetables, making it the perfect meal to clean out your fridge!
I hope everyone had a great Thanksgiving! The noisemaker we eat every year is a big part of my Thanksgiving leftovers. Now that the turkey is gone and the hambone has been made into soup, it’s back to reality.
When I say “real life,” I mean all the veggies that were left in my fridge after Thanksgiving; instead of throwing them away, I decided that they would be perfect for this quick and simple noodle stir-fry. This is the ideal meal to use up all of your leftovers!
You can also use leftover turkey or ham if needed. This is a nice change from the heavy comfort foods of Thanksgiving. The leftovers are even better the next day!
Ingredients
- Two (7-ounce) packages of refrigerated Udon noodles and seasoning packets were discarded*
- Olive oil one tablespoon
- Filet of beef top sirloin, 8 ounces, thinly cut across the grain
- 8 ounces cremini mushrooms, sliced
- 6 ounces of broccoli florets
- Two carrots diced
For the SAUCE
- 1/3 cup reduced-sodium soy sauce
- Three tablespoons of oyster sauce
- One teaspoon of brown sugar, packaged
- Freshly grated Ginger, 1 Tablespoon
- Two cloves garlic pressed
- Sesame Oil, 1 Teaspoon
- 1/4 teaspoon red pepper flakes crushed
- 1/4 teaspoon black pepper, ground
Instructions
- In a small mixing bowl, combine the soy sauce with the oyster sauce, browning sugar, Ginger and garlic, sesame, red pepper flake, and black pepper. Set aside.
- Cook udon noodles in a large pot with boiling water according to the package directions. Drain well.
- Over medium heat, heat olive oil in a cast iron skillet. Add the beef to the skillet and cook for 3-4 minutes, flipping it once. Set aside.
- Add mushrooms, broccoli, and carrots. Cook, stirring often, until the vegetables are tender (about 3-4 minutes). Stir udon noodles into beef mixture and soy sauce until well combined. About 2-3 minutes.
- Serve immediately
