4 beef eye round steaks, cut 1 inch thick or 4 beef tenderloin steaks, cut 1 in. thick (about 1 lb.)
1/4 c. dry sherry or mirin (Japanese rice wine)
1-1/2 tbsp. reduced sodium soy sauce
1 tsp. each grated fresh ginger, minced garlic and Oriental sesame oil
1/4 to 1/2 tsp. red pepper flakes
4 oz. uncooked Udon noodles or linguine (2 c. cooked)
1/4 c. water combined with 2 tsp. cornstarch
1/4 c. chopped fresh cilantro or green onion tops

Place beef eye round steaks in ziploc bag; add sherry, soy sauce, ginger, garlic, sesame oil and pepper flakes. Close bag securely, turning to coat. Let stand at room temperature 15 minutes.

Meanwhile, cook noodles according to package directions; drain well. Drain steaks, reserving marinade. Pat dry with paper towel. Heat nonstick skillet over medium heat. Add steaks; pan broil 8 to 10 minutes, to doneness desired (rare to medium), turning once.

Remove to carving board. Pour off drippings from skillet; add reserved marinade. Stir in cornstarch mixture. Bring to a boil, stirring constantly. Add noodles; toss well. Transfer to platter. Carve steak into thin slices; arrange over noodles. Sprinkle with cilantro.

Serves 4.