Ingredients:


    2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
    1 tablespoon olive oil
    8 ounces beef top sirloin filet, thinly sliced across the grain
    8 ounces cremini mushrooms, sliced
    6 ounces broccoli florets
    2 carrots,diced

For the sauce

    1/3 cup reduced sodium soy sauce
    3 tablespoons oyster sauce
    1 tablespoon brown sugar, packed
    1 tablespoon freshly grated ginger
    2 cloves garlic, pressed
    1 teaspoon sesame oil
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon ground black pepper

Directions:

    In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
    In a large pot of boiling water, cook udon noodles according to package instructions; drain very well.
    Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.



    Stir in mushrooms,broccoli and carrots to the skillet.Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
    Serve immediately.