In a bowl, combine the sauce ingredients.

Take about a tablespoon of the sauce and combine it with the beef. If you’ve multiplied the recipe, add more of the marinade as needed. Set it aside to let it marinate while you prep the remaining ingredients.

In a large bowl with hot water, place frozen udon noodles and gently loosen them using chopsticks. Be careful not to break them. Once they’re separated, drain them, run under cold water. Set aside.

Heat a wok or large pan on medium-high heat. Add about a tablespoon of oil, then add in steak. Spread them throughout the pan and let them create a sear by not touching them for about 30 seconds. Flip & allow the other side to sear for another minute, or until browned. Remove meat then set aside.

In the pan, add a little more oil if needed, then toss in cabbage and cook until it becomes golden along the edges.

Add onions to cook for a few more seconds, or until they start getting slightly soft but still crunchy. Toss in the garlic and saute for a couple more seconds, until it’s fragrant.

Add in carrots and mushrooms and cook for about 2 - 3 minutes, or until the carrots become slightly tender and the mushrooms are soft.

Add in noodles and steak back in, then pour sauce on top. Gently stir so the noodles don’t break. Cook until the sauce has been completely absorbed.

Top with green onions and sesame seeds if desired, then enjoy!