Description
This Asian Beef Udon Noodles recipe features tender flank steak stir-fried with fresh vegetables and coated in a savory, slightly sweet sauce. Combined with chewy udon noodles, this quick and delicious dish makes for a perfect weeknight dinner that delivers bold Asian flavors with a nutritional balance of protein, carbs, and veggies.
Ingredients
Scale
Meat
- 1 pound flank steak, thinly sliced against the grain
Noodles
- 14 ounces udon noodles (fresh or frozen)
Sauces and Oils
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Flavorings
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Vegetables
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the sauce and slurry: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, minced garlic, and grated fresh ginger to create the flavorful sauce. In another small bowl, combine cornstarch and water to make a slurry; set aside for thickening the sauce later.
- Cook the udon noodles: Follow package instructions to cook the udon noodles until al dente. Drain and set aside, ready to be combined with the stir-fry.
- Sear the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add thinly sliced flank steak and sear for 2–3 minutes until browned on the outside but not fully cooked through. Remove the beef from the skillet and set aside to rest.
- Stir-fry vegetables: In the same skillet, add sliced mushrooms and red bell pepper. Stir-fry for 3–4 minutes until the vegetables become tender and slightly caramelized, absorbing the beef flavors left in the pan.
- Combine beef and sauce: Return the seared beef to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat all ingredients evenly.
- Thicken the sauce: Stir in the cornstarch slurry and cook for an additional 1–2 minutes until the sauce thickens to a glossy, coating consistency.
- Add noodles and finish: Add the cooked udon noodles into the skillet and toss everything together thoroughly. Continue cooking until the noodles are heated through and well coated with the sauce and ingredients.
- Garnish and serve: Transfer to serving plates and garnish with sesame seeds and additional sliced green onions for a fresh and nutty finish. Serve hot and enjoy your flavorful Asian Beef Udon Noodles.
Notes
- For extra spice, add a dash of sriracha or chili flakes during the sauce preparation.
- You can substitute beef with chicken, shrimp, or tofu for different protein options.
- Use low-sodium soy sauce to reduce the salt content and make the dish heart-healthier.
