Beef Udon Stir-Fry
Delicious Beef Udon Stir-Fry is a quick and easy noodle recipe you can make in less than 30 minutes. This udon recipe is made from simple ingredients but packed with Japanese flavors. Perfect dinner idea for busy weeknights!
Equipment
1 Wok or skillet
Ingredients
- 2 pack udon noodles fresh or frozen
- 2-4 tablespoons cooking oil or any neutral-tasting oil
- 4 cloves garlic minced
- 1 medium yellow onion sliced
- 2 tablespoons oyster sauce
- 4 cups napa cabbage chopped
- 1 large carrot sliced thin
For Beef Marinade
- 8 ounces beef sirloin sliced thin
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon baking soda
- 2 tablespoon mirin or dry sherry
Instructions
- Marinate the sliced beef with soy sauce, brown sugar, mirin, garlic powder, onion powder, baking soda, and black pepper for 10 minutes up to overnight.
- Cook the noodles according to the package instructions. Boil enough water and add the frozen noodles in, stir until the noodles loosen, about 3 minutes, and turn off the heat. Then discard the water and rinse the noodles with running cold water.
- In a wok or skillet with cooking oil, sautee garlic and onion until fragrant. Add the beef with the marinade and stir-fry in high heat until it turns light brown for about 3-5 minutes.
- Toss carrots and napa cabbage, and stir-fry for about two minutes. Add the udon noodles and oyster sauce, and stir-fry for a minute or two until everything is well mixed. Taste and season with soy sauce or salt and pepper if needed.
Notes
Recipe Notes:
Adding different ingredients can elevate your beef udon stir-fry noodles. Here are some of my suggestions. Feel free to add them to customize it to your liking.
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- Protein sources: Sliced chicken, pork, or seafood. You can substitute the meat with tofu or mushrooms if you want to make it as a plant-based udon stir fry. Check out my Vegan Udon Stir-fry
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- Vegetables: The more vibrant the color of vegetables, the better and healthier.
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- zucchini
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- bell pepper
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- broccoli and cauliflower
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- green beans
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- Vegetables: The more vibrant the color of vegetables, the better and healthier.
Nutrition
Serving: 4plateCalories: 991kcalCarbohydrates: 170gProtein: 50gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 31mgSodium: 4159mgPotassium: 579mgFiber: 15gSugar: 29gVitamin A: 3311IUVitamin C: 30mgCalcium: 112mgIron: 2mg
Tried this recipe?Let us know how it was!