Beef Udon Stir Fry
Beef Udon Stir Fry
Ingredients
For the Stir Fry
- 18 ounces udon noodles, fresh or frozen
- 1 teaspoon sesame oil, plus more for stir-frying
- 1 pound beef chuck rolls, thinly sliced
- 4 garlic, cloves, minced
- 1 yellow onion, medium, thinly sliced
- 1 carrot, large, julienned or thinly sliced
- 3 green onions, sliced into 1-inch pieces
- 3 cups green cabbage, shredded
- 1 1/2 cups bean sprouts, rinsed
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sambal oelek, or chili paste, adjust to taste
- 1 tablespoon ginger scallion oil, optional
For Serving (Optional)
- 4 eggs, fried
- as needed chili oil
Instructions
- 1
Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions until tender. Drain well and immediately toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
⏱️ 8 min
- 2
While the noodles cook, prepare the vegetables. Mince the garlic, thinly slice the yellow onion, julienne or thinly slice the carrot, slice the green onions, and shred the cabbage. Rinse the bean sprouts.
⏱️ 10 min
- 3
In a medium bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, granulated sugar, and sambal oelek (or chili paste). If using, stir in the ginger scallion oil. Mix until the sugar is dissolved.
⏱️ 2 min
- 4
Heat 1 tablespoon of sesame oil (or other cooking oil) in a large wok or skillet over high heat. Add the thinly sliced beef chuck rolls and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
⏱️ 4 min
- 5
Add another 1/2 tablespoon of sesame oil to the wok if needed. Add the minced garlic and sliced yellow onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add the julienned carrots and shredded cabbage to the wok. Stir-fry for 3-4 minutes until they begin to soften but still retain some crispness.
⏱️ 4 min
- 7
Return the cooked beef to the wok. Add the prepared udon noodles, green onions, and bean sprouts.
⏱️ 1 min
- 8
Pour the prepared sauce over all the ingredients in the wok. Toss everything together thoroughly, ensuring all ingredients are well-coated with the sauce and heated through. Continue to stir-fry for another 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 9
Divide the udon stir fry among serving plates. Optionally, top each serving with a fried egg and a drizzle of chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Udon Stir Fry
For the Stir Fry
- 18 ounces udon noodles, fresh or frozen
- 1 teaspoon sesame oil, plus more for stir-frying
- 1 pound beef chuck rolls, thinly sliced
- 4 garlic, cloves, minced
- 1 yellow onion, medium, thinly sliced
- 1 carrot, large, julienned or thinly sliced
- 3 green onions, sliced into 1-inch pieces
- 3 cups green cabbage, shredded
- 1 1/2 cups bean sprouts, rinsed
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sambal oelek, or chili paste, adjust to taste
- 1 tablespoon ginger scallion oil, optional
For Serving (Optional)
- 4 eggs, fried
- as needed chili oil
Instructions
- 1
Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions until tender. Drain well and immediately toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
⏱️ 8 min - 2
While the noodles cook, prepare the vegetables. Mince the garlic, thinly slice the yellow onion, julienne or thinly slice the carrot, slice the green onions, and shred the cabbage. Rinse the bean sprouts.
⏱️ 10 min - 3
In a medium bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, granulated sugar, and sambal oelek (or chili paste). If using, stir in the ginger scallion oil. Mix until the sugar is dissolved.
⏱️ 2 min - 4
Heat 1 tablespoon of sesame oil (or other cooking oil) in a large wok or skillet over high heat. Add the thinly sliced beef chuck rolls and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the wok and set aside.
⏱️ 4 min - 5
Add another 1/2 tablespoon of sesame oil to the wok if needed. Add the minced garlic and sliced yellow onion. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add the julienned carrots and shredded cabbage to the wok. Stir-fry for 3-4 minutes until they begin to soften but still retain some crispness.
⏱️ 4 min - 7
Return the cooked beef to the wok. Add the prepared udon noodles, green onions, and bean sprouts.
⏱️ 1 min - 8
Pour the prepared sauce over all the ingredients in the wok. Toss everything together thoroughly, ensuring all ingredients are well-coated with the sauce and heated through. Continue to stir-fry for another 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 9
Divide the udon stir fry among serving plates. Optionally, top each serving with a fried egg and a drizzle of chili oil.
⏱️ 1 min