“This recipe is inspired by one of the most popular items on the menu at my family's restaurant in Ottawa,” says Food specialist Irene Fong. “My uncle used flat rice noodles in his version, but udon is easier to cook. The restaurant has long since closed, but this recipe is a reminder of the dishes my family loves.”
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- 2 tablespoons black bean garlic sauce
- 1 teaspoon cornstarch
- 4 teaspoons vegetable oil
- 450 g beef flank marinating steak cut crosswise in 1/8-inch (3 mm) thick slices
- 1 small onion thinly sliced
- 1 sweet green pepper thinly sliced
- 1 sweet red pepper thinly sliced
- 1 teaspoon minced fresh ginger
- 2 pkg Udon noodles
Stir together black bean garlic sauce, cornstarch and 1/2 cup water. Set aside.
In wok or large nonstick skillet, heat half of the oil over medium-high heat; sauté beef until no longer pink, about 2 minutes. Remove to plate.
Add remaining oil to wok; sauté onion, green pepper, red pepper and ginger until peppers are tender-crisp, about 2 minutes.
Meanwhile, in large saucepan of boiling water, cook noodles according to package instructions; drain.
Add beef, noodles and black bean mixture to wok; cook, stirring, until sauce is thickened, about 1 minute.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 914 mg
- Sugars 4 g
- Protein 30 g
- Calories 406.0
- Total fat 15 g
- Potassium 489 mg
- Cholesterol 53 mg
- Saturated fat 4 g
- Total carbohydrate 38 g
- Iron 27.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 118.0