Coarse or kosher salt and freshly ground pepperto taste
2large onionshalved and very thinly sliced
2red bell peppersseeded and very thinly sliced
1tablespoonfinely minced fresh ginger
2teaspoonsfreshly minced garlic
110-ounce package hot cooked udon noodlesprepared according to package directions
In a container with a lid, combine the hoisin sauce, oyster sauce, soy sauce, sesame oil, sriracha sauce, and ½ cup water. Cover and shake to combine well.
Heat a large skillet or a wok over high heat. Add 1 tablespoon of the oil, and when hot, add half of the beef strips. Season lightly with salt and pepper, and stir-fry until no longer pink, about 3 minutes. Turn them into a serving dish. Repeat with another tablespoon of the oil and the rest of the beef strips, then add them to the first batch of cooked beef.
Wipe out the pan and heat the remaining tablespoon oil, and heat over high heat. Add the onions and peppers and stir-fry for 4 minutes until the vegetables are just tender. Add the broccoli, ginger and garlic and stir-fry for 3 minutes, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the broccoli is crisp tender. Re-shake the sauce and add it to the pan along with the cooked beef and stir-fry until everything is well coated with the sauce.
Wipe out the serving dish, place the noodles in the bottom, then top with the stir fry and serve hot.