This Skirt Steak and Udon Stir-Fry features carrots, cabbage, mushrooms, and snowpeas (although you can swap in your favorite seasonal veggies as you please) seasoned with aromatic garlic and ginger and a Chinese stir-fry sauce.

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Stir Fry: Skirt Steak and Udon

Ingredients

  • 1/4 cup Shaoxing wine
  • 2 –4 tablespoons avocado oil
  • 1- inch knob of ginger minced
  • 2 garlic cloves minced
  • 1 pound skirt steak approximately 1 pound, thinly sliced into 1/2-inch-wide, 4-inch-long pieces
  • 1 cup carrots diced into 1/2-inch pieces
  • 1 cup cabbage thinly sliced
  • 1 cup mushrooms thinly sliced
  • 2 scallions chopped and greens reserved as garnish
  • 1 cup snow peas cut in 2-inch pieces
  • 2 cups udon noodles precooked
  • 1 cup Chinese stir-fry sauce

Instructions

Step 1: Preparation

  • Marinate steak in Shaoxing wine. Marinate for 15–30 minutes at room temperature. Pat marinated steak dry with paper towels before cooking. Have all your aromatics and veggies ready to go in the pan; cook noodles according to instructions.

Step 2: Season Pan

  • If using a wok or cast iron, heat the dry wok first until it is ripping hot, add 2–3 tablespoons of oil, swirl, and discard into a holding vessel. Skip this step if using stainless steel.

Step 3: Cook Aromatics First

  • Place wok back on high heat and add 1 tablespoon of oil. Add ginger and garlic and cook them quickly, spoon them out of the pan, and set them aside.

Step 4: Cook Veggies

  • Add more oil to the wok if needed and cook carrots, cabbage, mushrooms, and scallions for 5–7 minutes, until they are softened but still crisp. Don’t crowd your veggies, and cook in batches, using more oil if necessary. Add snow peas to soften during the last minute of cooking. Remove veggies from pan and transfer them to a large bowl.

Step 5: Cook Proteins

  • Add more oil to pan and add steak. Heat until cooked through, 2–3 minutes per side. Cook in batches to avoid overcrowding the pan. Avoid overturning the meat so it can get a nice sear. (See technique notes above if using tofu.)

Step 6: Add Sauce

  • Once the protein cooks through, add sauce to the pan by drizzling down the sides. Heat through. Start with 1/2 cup sauce and taste, add more if desired.

Step 7: Pulling It Together

  • Add veggies and aromatics (optional) back to the stir-fry, and toss everything up. Add noodles, toss, and heat though. Taste and determine if you want to add back in the aromatics cooked in step 3. Garnish and serve.