BEEF ONION UDON STIR FRY

Marinate the Beef – In a bowl, combine soy sauce, cornstarch, Shaoxing wine, hot sesame oil, and baking soda. Add the skirt steak (or beef of choice), mix well, and set aside.
Make the Sauce – In another bowl, whisk together Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, chili garlic crisps, cornstarch, black pepper, white pepper, cold water, brown sugar, black vinegar, and red pepper flakes.
Prepare the Vegetables – Slice the onion, shallot, and scallions. Mince the garlic and set aside.
Cook the Vegetables – Heat a wok over high heat. Add 1½ tbsp neutral oil, then toss in the shallot, onion, and scallions. Sauté for about 30 seconds, then remove and set aside.
Cook the Beef – Add 1½ tbsp more neutral oil to the wok. Add the marinated skirt steak and cook for about 3–5 minutes, stirring occasionally, until almost fully cooked through.
Cook the Udon – While the beef cooks, add the frozen udon noodles to boiling water. They’ll loosen up and be ready in about 2 minutes. Drain and set aside.
Combine Everything – Once the beef is nearly done, pour in the sauce. Let it simmer and thicken, then stir in the garlic. Return the onions, shallots, and scallions to the wok. Add the udon noodles and mix until everything is evenly coated.
Final Adjustments – Garnish with sesame seeds and additional scallions, if desired.

This Makes a Lot – These measurements are large because I was cooking for a group. If you're just cooking for yourself, you’ll need to do some math and scale it down. That said, this is a great amount to serve a family. You could eat it for days, but it’s best eaten fresh. That’s not to say the leftovers don’t slap—they absolutely do.
Adjust the Heat – You can always omit or reduce the spicy elements if that’s not your vibe. That said, I don’t personally find this dish crazy spicy.
Swap the Sweetener – I used brown sugar because it’s my go-to, but you can use white sugar, honey, or whatever you’ve got. No big deal.