1 small piece of ginger (about thumb-sized), finely minced
1 leek, thinly sliced
1 bell pepper, cut into strips
2 garlic cloves, minced
100 g enoki mushrooms
100 g green beans or bean sprouts
2 green onions, sliced
Salt, to taste
Black pepper, to taste
2 tablespoons spicy ketchup
2 tablespoons unagi sauce
1 tablespoon oyster sauce
1 tablespoon teriyaki sauce
1 teaspoon toasted sesame seeds
Extra baking soda (optional, for additional tenderizing if needed)
Instructions
Place the beef in a bowl with 1 teaspoon of baking soda and a small splash of water. Stir to combine and allow it to sit for 15 minutes to help soften the meat. Rinse thoroughly under water and pat dry.
Toss the beef with starch, salt, and pepper until evenly coated. Set aside.
Cook the noodles according to the package instructions until just tender (al dente). Drain and lightly coat with oil to keep them from clumping together.
Heat olive oil in a large wok or skillet over medium-high heat. Add the ginger and garlic, sautéing until aromatic.
Add the beef and stir-fry quickly over high heat until browned on the outside but not completely cooked through. Remove from the pan and set aside.
In the same wok, add the carrot, leek, bell pepper, beans, and enoki mushrooms. Cook while stirring until the vegetables are tender-crisp.
Return the beef to the pan. Pour in the spicy ketchup, unagi sauce, oyster sauce, and teriyaki sauce. Toss everything together so the meat and vegetables are well coated.
Add the cooked noodles and green onions. Stir and toss until the noodles are evenly mixed and absorb the flavorful sauce.
Taste and adjust with additional salt and pepper if needed.
Finish by sprinkling toasted sesame seeds over the top. Serve immediately while hot.
