Stir Fried Udon with Beef and Vegetables, Made with Monk Fruit Sweetener

Method

1. Slice 150g of beef thinly. Cut the carrot into strips, trim the shiitake mushrooms and slice them into strips, cut the onion into wedges, mince the green bell pepper, slice the garlic into strips and chop the spring onion finely. Mix 4g of cornstarch with 3 tablespoons of water.
2. Marinate the beef with 1/2 teaspoon of soy sauce, 1/2 teaspoon of MSG, 1/2 teaspoon of oyster sauce, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil and a little black pepper.
3. Mix the stir fry sauce: 1/2 teaspoon of soy sauce, 1/2 teaspoon of MSG, 1/2 teaspoon of oyster sauce and 1 teaspoon of kOBE Monk Fruit Blend.
4. Boil 200g of udon noodles, then rinse them under cold water at once to firm the strands and drain them.
5. Fry half the garlic until fragrant, add the beef and stir fry until just cooked, then lift it out.
6. Fry the rest of the garlic, add the carrot, mushrooms, onion and bell pepper with the stir fry sauce and toss quickly. Add the boiled noodles and the spring onion, toss fast, then turn everything onto a plate, arrange the beef on top and garnish with cilantro.

Tips

• Cornstarch in the marinade holds the juices in the beef and keeps it sweet.
• Rinse the udon under cold water straight after boiling to keep the strands chewy.
• Fry the garlic in two batches, one for the beef and one for the vegetables.
• Carrot goes into the pan first, then the mushrooms, then the onion, as each cooks at its own pace.
• High heat and fast tossing keep the vegetables from releasing water.