Craving for some Japanese cuisine? This beef udon stir fry is a lifesaver! Tender slices of beef, perfectly cooked udon noodles, and a savory sauce with a kick of chili crisp make this dish an instant hit. There is nothing better than thick chewy noodles.
This amazing 20 minute Japanese food is perfect for busy weeknights. This easy recipe is a perfect and delicious meal that everyone will love.
If you like this recipe, you’ll love Ground Beef Noodle Stir Fry, Chicken Scallion Noodles, and my favorite 10 minute recipe, Spicy Miso Noodles.
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Here’s what you need to make Beef Udon Noodles
- beef slices - I used sirloin beef
- baking soda
- cornstarch
- soy sauce
- white pepper
- veggies of your choice (e.g., bell pepper, beans)
- garlic
Beef Udon Sauce:
- soy sauce
- rice vinegar
- chili crisp (Fly by Jing)
- oyster sauce
- sugar or any sweetener
See recipe card for quantities.
How to make beef udon noodle stir fry
This beef udon noodle stir fry is ready in 20 minutes. Here's how you make it.
Method:
Prepare the Beef:
- In a bowl, mix the beef slices with baking soda, cornstarch, soy sauce, and white pepper.
- Mix well and let it marinate for 10 minutes.
Prepare the Sauce:
- In a small bowl, combine soy sauce, rice vinegar, chili crisp, oyster sauce, and sugar. Stir until the sugar dissolves and set aside.
Cook the Udon Noodles:
- BOILING WATER: Cook the udon noodles according to package instructions. Drain and set aside.
- MICROWAVE: microwave on high for 3 minutes or until softened.
Cook the Beef:
- Add a bit more oil to the center of the skillet.
- Add the marinated beef slices and stir fry for 2-3 minutes until the beef is browned and cooked through.
Stir Fry the Veggies:
- Heat a large skillet or wok over medium high heat. Add a bit of oil.
- Add the minced garlic and stir fry for about 30 seconds until fragrant.
- Add the veggies (bell pepper, beans, etc.) and stir fry for 2-3 minutes until tender-crisp.
Combine and Serve:
- Add the cooked udon noodles to the skillet and the beef.
- Pour the sauce over the noodles, beef, and veggies. Toss everything together until well combined and heated through.
- Adjust seasoning if necessary.
- Serve immediately, garnished with green onions or sesame seeds if desired.
Substitutions
- Beef slices (sirloin beef): Swap out sirloin beef for flank steak or ribeye if you're feeling fancy. For a lighter twist, try chicken breast or thighs. Vegetarians, tofu is your best friend here.
- Baking soda: No need to worry if you don’t have this. Just omit it.
- Cornstarch: Arrowroot powder, tapioca starch, or potato starch are perfect thickening alternatives.
- Soy sauce: Regular or dark soy sauce, tamari (for a gluten-free option), coconut aminos, or liquid aminos are great substitutes.
- White pepper: Black pepper works just as well.
- Veggies of your choice (e.g., bell pepper, beans): Switch it up with broccoli, snap peas, carrots, zucchini, shiitake mushrooms, or bok choy for a colorful and tasty mix.
- Garlic: If you’re out of fresh garlic, garlic powder or garlic paste will do the trick.
- Rice vinegar: Apple cider vinegar, white wine vinegar, or even lemon juice can stand in.
- Chili crisp (Fly by Jing): Bring the heat with sriracha, gochujang, or red pepper flakes mixed with a bit of vegetable oil.
- Oyster sauce: Hoisin sauce or a blend of regular soy sauce and a touch of honey with sesame oil can mimic the flavor.
- Sugar or any sweetener: Honey, maple syrup, agave nectar, bell peppers or brown sugar are sweet stand-ins.
Additional Ingredients: - Wheat noodles: If you prefer a different noodle, try soba (buckwheat flour noodles) for a nutty flavor.
- Bonito flakes: Add a dash of umami with bonito flakes for an authentic touch.
Equipment
- Wok
- Knife
- Cutting board
- Measuring spoon
- Bowls
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How to store and reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the stir fry and microwave for a couple of minutes, stirring halfway, or reheat in a skillet over medium heat until warmed through.
3 top tips for success
- Prep Everything First: Have all ingredients chopped, measured, and ready to go before you start cooking. Stir-frying happens quickly, and you won’t have time to prep mid-cook. Great way to save time too.
- High Heat is Key: Use high heat to quickly sear the beef and veggies, which helps retain their texture and flavour.
- Don’t Overcrowd the Frying Pan: Cook the beef and veggies in batches. I did the beef, then the veggies, and lastly the noodles and sauce.
Beef Udon Noodles - FAQs
Yes, frozen vegetables can be used. Make sure to thaw and drain them well before cooking to avoid excess moisture and achieve delicious recipes or natural flavors.
Rinse the cooked udon noodles under cold water and toss them with a bit of oil to prevent sticking before adding them to the stir fry.
Absolutely! This is a great option - use gluten-free tamari or coconut aminos instead of soy sauce and ensure all other sauces and ingredients are labeled gluten-free.
Related
Looking for other recipes like this? Try these:
How to serve Fresh Udon Noodles
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, and salad or roasted vegetables. Here are some ideas for (name of recipe):
- Serve with rice and a side of Garlic Braised Kale.
- Pair with Garlic Fried Rice.
- Also, serve this with Asian Coleslaw as a refreshing side salad.
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Beef Udon Noodles (ready in 20 minutes)
This beef udon stir fry is a lifesaver! Tender slices of beef, perfectly cooked udon noodles, and a savory sauce with a kick of chili crisp make this dish an instant hit. There is nothing better than thick chewy noodles.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
4 ounces thin beef slices (sirloin)
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon soy sauce
½ teaspoon white pepper
2 cups veggies of your choice (e.g., bell pepper, beans)
2 cloves garlic, minced
Sauce:
2 tablespoon soy sauce
2 tablespoon rice vinegar
1 tablespoon chili crisp (Fly by Jing)
1 tablespoon oyster sauce
1 tbsp sugar (or any sweetener)
Instructions
Prepare the Beef:
- In a bowl, mix the beef slices with baking soda, cornstarch, soy sauce, and white pepper.
- Mix well and let it marinate for 10 minutes.
Prepare the Sauce:
- In a small bowl, combine soy sauce, rice vinegar, chili crisp, oyster sauce, and sugar. Stir until the sugar dissolves and set aside.
Cook the Udon Noodles:
- BOILING WATER: Cook the udon noodles according to package instructions. Drain and set aside.
- MICROWAVE: microwave on high for 3 minutes or until softened.
Cook the Beef:
- Add a bit more oil to the center of the skillet.
- Add the marinated beef slices and stir fry for 2-3 minutes until the beef is browned and cooked through. Set aside.
Stir Fry the Veggies:
- Heat a large skillet or wok over medium-high heat. Add a bit of oil.
- Add the minced garlic and stir fry for about 30 seconds until fragrant.
- Add the veggies (bell pepper, beans, etc.) and stir fry for 2-3 minutes until tender-crisp.
Combine and Serve:
- Add the cooked udon noodles to the skillet and the beef.
- Pour the sauce over the noodles, beef, and veggies. Toss everything together until well combined and heated through.
- Adjust seasoning if necessary.
- Serve immediately, garnished with green onions or sesame seeds if desired.
Notes
- Prep Everything First: Have all ingredients chopped, measured, and ready to go before you start cooking. Stir-frying happens quickly, and you won’t have time to prep mid-cook.
- High Heat is Key: Use high heat to quickly sear the beef and veggies, which helps retain their texture and flavor.
- Don’t Overcrowd the Pan: Cook the beef and veggies in batches. I did the beef, then the veggies, and lastly the noodles and sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: mains
- Method: stir fry
- Cuisine: asian
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Ella
Better than instant noodles, i just have the courage to give myself more time.
lara Yan
It has taken quite sometime to order that chili crisp but its worth having it on this udon dish😉
Clara Jane
This is a great and easy to follow dish
Ganes
Love this, I used sirloin too cause its leaner and much healthier😊
Harriet
I love udon
its thick, chewy and delicious!