Ingredients
- 1 1/2 lb Flank Steak - organic. Sliced into large bite size pieces
- 5 large Green onions, chopped
- 1-15 oz. can Cut baby corn - organic
- 1-8oz. can Water chestnuts, sliced
- 4 medium Bell peppers, 1 each, red, orange, yellow and green; sliced thin
- EVOO for Wok
- 9oz. Udon noodles
- 9oz. Kikkoman Stir-Fry Sauce
- 1 large Bunch of fresh garlic herbs, minced
- Paul Prudhommes Meat Magic seasoning
Instructions
1. Sprinkle the beef with Paul Prudhommes Meat Magic and let marinate 3-4 hours prior to cooking. 2. Fire up the BGE (Big Green Egg Grill) and let it come to full flame while you prepare your ingredients; add approximately 2 Cups of water to wok and bring to boil. 3. Add Udon Noodles and stir continuously until tender (approximately 4 minutes). 4. Remove from heat, and drain. 5. Return to wok to grid and drizzle oil into hot Wok and add the minced garlic; green onions and flank steak stirring constantly until done. 6. Dump in veggies and add more oil around the edges of the pan; stirring constantly until peppers are "limp crispy" 7. Add back the flank steak, noodles and bring to temperature, dump in the sauce and noodles then stir continuously until heated throughout. Remove and serve.
