1 pound flank or shirt steak, thinly sliced across the grain into 1 inch pieces
1 head broccoli, cut into florets
1/2 teaspoon sesame seeds
FOR THE SAUCE
3/4 cup reduced sodium soy sauce
3/4 cup beef broth
1/4 cup honey
3 tablespoons rice wine vinegar
3 tablespoons brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon freshly grated ginger
1 teaspoon Sriracha
In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
Use 1/2 a cup of the sauce mixture and marinate the meat for at least 30 minutes.
In a large pot of boiling water, cook Udon Noodles according to directions. Rinse and set aside.
Heat sesame oil in a large skillet over medium-high heat. Drain the marinade from the steak and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon sesame oil and cook broccoli for 3 minutes. Remove broccoli from skillet and put it with the beef.
Back in the same skillet, pour in the soy sauce mixture and cook until the sauce is slightly thickened about 3-4 minutes. Add in the beef, broccoli and noodles. Mix well so the sauce covers the noodles.
Serve immediately, garnished with sesame seeds and more Sriracha.