Beef Yaki Udon (Japanese Stir-Fried Udon)

This recipe for Beef Yaki Udon is a quick and flavorful Japanese stir-fried noodle dish. It features marinated beef, tender-crisp vegetables and a savory sauce that clings to chewy udon noodles. This easy one-pan meal is great for weeknights!

Course Main Course

Cuisine Asian, Japanese

Prep Time 10

Cook Time 10

Marinating Time 10

Total Time 30

Servings

Calories 241kcal

Author Michelle

Ingredients

Sauce:

2 tablespoon soy sauce
1 ½ tablespoon oyster sauce
1 tablespoon mirin (Japanese rice wine)
2 tablespoon water
½ teaspoon granulated sugar
½ teaspoon toasted sesame oil
¼ teaspoon white pepper or black pepper

Beef:

300 g ribeye beef thinly sliced, or sirloin
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon sesame oil

Main:

1 tablespoon vegetable oil
1 small carrot julienned
½ cup bok choy shredded, or cabbage
2 green onions cut into 2" long pieces
3 packs (300g) fresh or frozen udon noodles [if using frozen, soak the noodles in lukewarm water until softened and pliable, then drain]

Garnish:

additional green onions chopped
1 teaspoon toasted sesame seeds

Instructions

Make the sauce:

In a small bowl, combine soy sauce, oyster sauce, mirin, water, sugar, sesame oil and white pepper. Mix well and set aside.

Marinate the beef:

In a bowl, combine the sliced beef with cornstarch, soy sauce and sesame oil. Let sit for 5-10 minutes.

Stir-fry:

Heat 1 tablespoon oil in a wok over medium-high heat. Add beef and sear for 1-2 minutes until browned.
Add in carrots, bok choy and green onion. Sauté for 2-3 minutes until softened.
Add the softened udon noodles, toss to combine and pour in the sauce over the noodles.
With a pair of tongs, toss everything together for about 2 minutes until well coated. If the noodles stick, add 1 tablespoon water to loosen.
Remove from heat.
Garnish with chopped green onions, sesame seeds, and a drizzle of sesame oil. Serve hot.

Nutrition