Beef Udon Stir-Fry with Crisp Vegetables

Name: Beef Udon Stir-Fry with Crisp Vegetables
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Japanese Cuisine
Ingredients: fresh udon noodles - 600 g (21 oz); beef sirloin or flank steak - 350 g (12 oz); red bell pepper - 1 large, thinly sliced; carrot - 1 medium, cut into thin matchsticks; green onions - 4, sliced, white and green parts separated; garlic - 2 cloves, minced; fresh ginger - 5 g (1 tsp), grated; neutral oil - 30 ml (2 tbsp); sesame seeds - 9 g (1 tbsp); soy sauce - 60 ml (4 tbsp); oyster sauce - 30 ml (2 tbsp); mirin - 30 ml (2 tbsp); brown sugar - 12 g (1 tbsp); toasted sesame oil - 5 ml (1 tsp); cornstarch - 3 g (1 tsp); water - 45 ml (3 tbsp)

03.10.2026 | 09:28

JakesHomeCooking

Novice

Beef Udon Stir-Fry with Crisp Vegetables

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Udon are thick Japanese wheat noodles often used in soups and yaki udon stir-fries. High heat and quick cooking keep the noodles chewy, the beef tender and the vegetables crisp.

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Preparation

20 min.

Cooking

12 min.

Тotal

32 min.

Servings

Glossy beef udon stir-fry with tender steak, red pepper, carrot, spring onions and sesame in a savory soy-mirin sauce. Quick, colorful dinner.

Ingredients

for the stir-fry
fresh udon noodles - 600 g (21 oz)
beef sirloin or flank steak - 350 g (12 oz)
red bell pepper - 1 large, thinly sliced
carrot - 1 medium, cut into thin matchsticks
green onions - 4, sliced, white and green parts separated
garlic - 2 cloves, minced
fresh ginger - 5 g (1 tsp), grated
neutral oil - 30 ml (2 tbsp)
sesame seeds - 9 g (1 tbsp)
for the sauce
soy sauce - 60 ml (4 tbsp)
oyster sauce - 30 ml (2 tbsp)
mirin - 30 ml (2 tbsp)
brown sugar - 12 g (1 tbsp)
toasted sesame oil - 5 ml (1 tsp)
cornstarch - 3 g (1 tsp)
water - 45 ml (3 tbsp)

measures

Noodles

How to make

The beef is patted dry and sliced very thinly across the grain. Thin slices cook quickly and stay tender, which is essential for a good beef udon stir-fry. The red bell pepper is sliced into narrow strips, the carrot is cut into fine matchsticks, and the green onions are separated into pale slices for cooking and green slices for finishing.

The sauce is prepared before the pan is heated. Soy sauce, oyster sauce, mirin, brown sugar, toasted sesame oil, cornstarch and water are whisked together until smooth. The cornstarch helps the sauce turn glossy and cling to the udon noodles.

The fresh udon noodles are placed in a bowl and covered with very hot water for 1-2 minutes, just until they loosen. They are gently separated with tongs, then drained well. If vacuum-packed udon is used, this short soak prevents the noodles from breaking during stir-frying.

A large wok or heavy frying pan is heated over high heat for about 1 minute. Half of the neutral oil is added, followed by the beef in a single layer. The beef is seared for 1-2 minutes without too much stirring, then tossed for another 1 minute until browned but still juicy. It is transferred to a plate.

The remaining oil is added to the same pan. The white parts of the green onions, garlic and ginger are stir-fried for about 30 seconds, just until fragrant. The red bell pepper and carrot are added and cooked for 2-3 minutes over high heat. The vegetables should soften slightly while keeping a crisp bite.

The drained udon noodles are added to the pan, followed by the browned beef and any juices from the plate. The sauce is stirred once more and poured over everything. The mixture is tossed for 2-3 minutes, until the noodles are hot, the beef is coated, and the sauce becomes thick and shiny.

The beef udon stir-fry is finished with sliced green onion tops and sesame seeds. It is best served immediately while the noodles are springy and the vegetables are still crisp. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a hot pan with a splash of water to loosen the sauce.

For more satisfying stir fry ideas, try the hearty chinese beef and broccoli stir fry and the homestyle chinese chicken stir fry next.

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