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Beef Udon Noodles

Beef Udon Noodles Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 8 oz fresh or frozen udon noodles
  • 12 oz beef sirloin or flank steak, sliced thin
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 4 scallions, sliced
  • 3 baby bok choy, halved
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • Sesame seeds and chili flakes for serving

Method
 

  1. Whisk soy sauce, mirin, brown sugar, sesame oil, cornstarch, and 2 tbsp water in a small bowl. Set aside.
  2. Heat a large skillet over high heat until smoking. Add 1 tbsp oil, then spread beef in a single layer. Sear 1 minute, stir, and cook another 30-60 seconds until browned. Transfer beef to a plate.
  3. Reduce heat to medium-high, add remaining 1 tbsp oil, then garlic, ginger, and scallion whites. Stir 30 seconds, add bok choy, and cook 2-3 minutes until wilted.
  4. Add noodles, sauce, and beef with any juices to the pan. Toss 2 minutes until sauce thickens into a glaze. Off heat, pile into bowls and top with scallion greens, sesame seeds, and chili flakes. Serve hot.

Notes

Fresh straight-to-wok udon noodles skip the boiling step entirely; if using dried or frozen ones, cook them first and rinse. Slicing the beef is easier if you pop it in the freezer for 15 minutes before cutting.