Beef and udon noodles stir-fry

This was a surprisingly tasty treat that I wish to do many variations on in the future.

Ingredients
8.8 oz package dried udon noodles
10 oz chuck beef steak
2 tsp corn starch
1 tbsp mirin
0.25 cup mirin
3 tbsp soy sauce
2 tsp sugar
2 cloves garlic
0.25 tsp ground ginger (or 1 tsp minced, fresh)
0.5 lb broccoli
4 oz white mushrooms
sesame seeds
2 tsp canola oil

Preparation
Toast some sesame seeds in a dry pan, set aside.

Cut the beef for stir frying into 0.25 inch thick strips. Mix with the starch and 1 tbsp mirin. Set aside to marinade.

Mince the garlic and slice the mushrooms. Break the broccoli into florets.

In a small ramekin mix the remaining mirin, sugar and soy sauce. Stir until sugar dissolves.

Cook the udon noodles, rinse with cold water and toss with a little bit of oil to prevent them from sticking together.

Heat your pan on nearly max heat. When hot add the oil, garlic and meat. Allow to brown and cook to medium done. Remove from pan.

To the pan add the mushrooms and cook for 2-3 minutes, then add the broccoli and ginger as well. Cook for 1-2 more minutes. Add the noodles and half the mirin, sugar and soy sauce mix. Stir-fry carefully, without breaking the noodles and allow them to soak up the mirin sauce.

Add the other half of the sauce and the beef, cook until the sauce reduces to desired thickness. Serve topped with toasted sesame seeds. Yumm!