Mild Sweet Soy Beef and Udon Noodle Stir-Fry

Slice 12 oz of raw flank steak against the grain into very thin, bite-sized strips. Set aside.

Wash and peel 2 medium carrots, then slice them into thin matchsticks. Wash 6 oz of sugar snap peas and trim off any tough stem ends. Peel and finely mince 2 garlic cloves.

In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tbsp of dark brown sugar, 1 tbsp of mirin, 1 tbsp of toasted sesame oil, 1 tsp of cornstarch, and 2 tbsp of water until the sugar and cornstarch are completely dissolved.

Bring a medium pot of water to a boil. Gently add 16 oz of vacuum-packed raw udon noodles and cook for 2 minutes to loosen them up. Drain immediately in a colander and rinse with cold water to stop the cooking process.

Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Add the sliced flank steak in a single layer and season with 1/4 tsp of black pepper. Sear without moving for 1 to 2 minutes to develop a nice brown crust, then toss and cook for 1 additional minute. Transfer the beef and its juices to a clean plate.

In the same skillet, reduce the heat to medium-high and add the remaining 1 tbsp of vegetable oil. Add the sliced carrots and sugar snap peas. Stir-fry for 3 minutes until they start to soften but still maintain a crisp bite.

Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly so it doesn't burn.

Reduce the heat to medium. Return the seared beef and any juices back to the skillet, and add the drained udon noodles.

Give the prepared soy sauce mixture a quick stir to ensure the cornstarch hasn't settled, then pour it over the noodles, beef, and vegetables in the skillet.

Toss everything together continuously for 2 to 3 minutes until the sauce bubbles, thickens, and glazes all the ingredients evenly. Serve immediately.