Spicy Beef, Pepper & Asparagus Udon Noodles Recipe

Bring a pot of water to a boil and cook the udon noodles according to package instructions until tender. Once done, drain them, then drizzle with a bit of oil to keep them from sticking together. Cover and set aside to keep warm.

While the noodles cook, whisk together the brown sugar, soy sauce, and cooking wine in a small bowl. Set this sauce aside.

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the minced garlic and cook quickly until it just begins to brown, about 30 seconds, and smells fragrant.

Add the seasoned beef strips to the skillet in a single layer. Let them cook undisturbed for about 1 minute to get a good sear on one side. Then, stir-fry for another 1 to 2 minutes, until the beef is browned but not completely cooked through; it should still be a little pink in the middle.

Remove the beef from the skillet and set it aside on a plate; any juices that accumulate are good to keep. In the same skillet, add the remaining cooking oil, then toss in the chopped onions, bell peppers, and asparagus. Stir-fry for 1 minute.

Return the beef and any accumulated juices to the skillet. Continue to stir-fry for another 1 to 2 minutes, or until the beef is cooked through but still tender, not tough. The vegetables should be crisp-tender.