Beef Yaki Udon
Beef Yaki Udon
Ingredients
For the Beef
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake, or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Stir-fry
- 24 ounces udon noodles, fresh or frozen, cooked according to package directions
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 2 cups green cabbage, shredded
- 1 bell pepper, thinly sliced (any color)
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce, cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together 1/4 cup soy sauce, mirin, sake (or dry sherry), oyster sauce, granulated sugar, minced garlic, and grated ginger. Set the sauce aside.
⏱️ 3 min
- 3
Cook the udon noodles according to package directions. If using fresh noodles, they may only need a quick blanch. Drain well and set aside.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion, julienned carrots, and bell pepper. Stir-fry for 3-4 minutes until the vegetables start to soften.
⏱️ 4 min
- 6
Add the shredded green cabbage to the wok and continue to stir-fry for another 2-3 minutes until the cabbage is tender-crisp.
⏱️ 3 min
- 7
Return the cooked beef to the wok with the vegetables. Add the cooked udon noodles and pour the prepared sauce over everything. Toss vigorously to combine, ensuring the noodles, beef, and vegetables are evenly coated with the sauce. Cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients.
⏱️ 3 min
- 8
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Yaki Udon
For the Beef
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake, or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Stir-fry
- 24 ounces udon noodles, fresh or frozen, cooked according to package directions
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 2 cups green cabbage, shredded
- 1 bell pepper, thinly sliced (any color)
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with 1 tablespoon soy sauce, cornstarch, and 1/2 teaspoon sesame oil. Toss to coat evenly and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together 1/4 cup soy sauce, mirin, sake (or dry sherry), oyster sauce, granulated sugar, minced garlic, and grated ginger. Set the sauce aside.
⏱️ 3 min - 3
Cook the udon noodles according to package directions. If using fresh noodles, they may only need a quick blanch. Drain well and set aside.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced yellow onion, julienned carrots, and bell pepper. Stir-fry for 3-4 minutes until the vegetables start to soften.
⏱️ 4 min - 6
Add the shredded green cabbage to the wok and continue to stir-fry for another 2-3 minutes until the cabbage is tender-crisp.
⏱️ 3 min - 7
Return the cooked beef to the wok with the vegetables. Add the cooked udon noodles and pour the prepared sauce over everything. Toss vigorously to combine, ensuring the noodles, beef, and vegetables are evenly coated with the sauce. Cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients.
⏱️ 3 min - 8
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min