Udon Noodles with Beef and Broccoli - U - Alphabet Challenge

U was a tough ingredient since there are only so many foods that start with U. I've never tried Udon noodles before and found them to be a bit like an Asian spaghetti. The sauce added a lot of flavor but I felt like the dish needed more texture. When I make it again I'll add some bean sprouts or some crispy garlic for a crunch. 

Ingredients:
Marinade for Steak:
2 Tbsp. sesame oil
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. baking soda
1/2 pound flank steak, sliced across grain 1/4-inch thick
 
Sauce for Noodles:
3 Tbsp. mirin
3 Tbsp. water
4 Tbsp. soy sauce
1 Tbsp. dark soy sauce
1 Tbsp. oyster sauce
1 Tbsp. rice vinegar
 
1 head broccoli, broken into bite-sized florets
20 ounces udon noodles
3 cloves garlic, finely minced
1 (1/2-inch) piece fresh ginger, finely minced
2 green onions, thinly sliced
1 tsp. toasted sesame seeds
 
Directions:
 
1. Bring a large pot of lightly salted water to a boil over high heat.
 
2. Whisk together sesame oil, cornstarch, 1 Tbsp. soy sauce, salt, and baking soda together in a bowl. Add sliced steak to the bowl and marinate for 10 minutes.
 
3. Meanwhile, whisk mirin, water, 4 Tbsp. soy sauce, dark soy sauce, oyster sauce, and rice vinegar together in a small bowl. Set sauce aside.
 
4. Heat a wok over high heat, and cook and stir steak in the hot wok until steak pieces are caramelized and browned, 3 to 4 minutes. The secret is a high temp and quick cook so the steak does not get tough. Remove steak from wok; set aside to keep warm. 

5. Add broccoli florets to the wok with a small amount of water. Cover with a lid and steam broccoli until bright green, about 5 minutes. Remove from wok; set aside to keep warm. 
 
6. Add udon noodles to boiling water; return water to a boil and cook using package directions until noodles are tender.
 
7. While noodles finish cooking add garlic and ginger to the wok. Return steak and broccoli to wok.

8. Drain noodles; stir noodles and prepared sauce into the wok to combine. Sprinkle with green onions and toasted sesame seeds to serve.