I love my Steak Udon that pairs tender slices of beef with mushrooms and chewy udon noodles in a savory Japanese stir fry sauce, ready in under 20 minutes.

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I always keep a soft spot for meals that feel restaurant level but take almost no time. This Easy Beef Udon Stir Fry is one of those, made with tender beef steak and springy udon noodles that soak up a glossy, slightly sweet sauce.

It hits savory and a little sweet, with textures that surprise you, and yeah some nights it feels like a Teriyaki Beef Udon that just wandered in from a better life. I promise it wont pretend to be fancy, but it will disappear fast and leave you wondering why you didnt make it sooner.

Ingredients

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Udon noodles: Thick chewy wheat noodles, mostly carbs for energy, fill you up quickly.
Beef steak: Lean cuts give protein and iron, builds muscle, can be rich if fatty.
Mushrooms: Low calorie, add umami and fiber, boost vitamins and earthy flavor.
Garlic and ginger: Garlic and ginger, add zing and warmth, may help digestion and immunity.
Soy sauce and mirin: Soy adds salty depth, mirin brings mild sweetness and glossy finish.
Sesame oil: Just a little adds toasty aroma and rich nutty flavor, very potent.
Green onions: Fresh bite and color, light oniony flavor plus small vitamin boost.
Sesame seeds (optional): Tiny crunch and mild nuttiness, make dish look good and taste richer.

Ingredient Quantities

12 oz (340 g) fresh or frozen udon noodles

10–12 oz (300–350 g) beef steak (flank, skirt or sirloin), thin sliced

8 oz (225 g) mushrooms (shiitake or cremini), sliced

1 small onion, thin sliced

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 tbsp soy sauce (low sodium ok)

1 tbsp mirin

1 tbsp oyster sauce

1 tbsp sake or dry sherry (optional)

1 tbsp brown sugar or honey

1/4 cup (60 ml) beef broth or water

1 tsp cornstarch

1 tbsp water

2 tbsp vegetable oil

1 tsp sesame oil

2 green onions thinly sliced

1 tbsp sesame seeds (optional)

Salt and black pepper to taste

How to Make this

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1. Prep everything: thaw fresh or frozen udon if needed, gently loosen and rinse under hot water so they dont stick; thinly slice the beef across the grain and season lightly with salt and black pepper; slice mushrooms and onion, mince garlic and grate the ginger, slice green onions and measure out sauces.

2. Mix the stir fry sauce: in a bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp oyster sauce, 1 tbsp sake or dry sherry if using, 1 tbsp brown sugar or honey, and 1/4 cup beef broth or water; stir in the minced garlic and grated ginger.

3. Make the cornstarch slurry: whisk 1 tsp cornstarch with 1 tbsp water until smooth and set aside.

4. Heat a large skillet or wok over high heat until very hot, add 1 tbsp vegetable oil, then sear the beef in a single layer for about 30-60 seconds per side until browned but still slightly underdone; work in batches if needed so you dont steam the meat; remove beef to a plate.

5. Add the remaining 1 tbsp vegetable oil to the pan, reduce heat to medium-high, toss in the sliced onion and mushrooms and cook until browned and the onions are soft, about 3-4 minutes; push veggies to the side and add the garlic and ginger, stir 20-30 seconds until fragrant.

6. Add the udon noodles to the pan, pour the prepared sauce over them and toss or use tongs to separate and coat the noodles evenly; let the sauce come up to a simmer so the noodles heat through, about 1-2 minutes.

7. Return the beef to the pan, mix everything together, then pour in the cornstarch slurry and stir constantly until the sauce thickens to a glossy coating, about 30-60 seconds; finish with 1 tsp sesame oil for aroma.

8. Taste and adjust seasoning with salt, black pepper or a splash more soy if needed; remove from heat, scatter thinly sliced green onions and 1 tbsp sesame seeds on top.

9. Serve immediately while hot. Tip: cook on very high heat and dont overcrowd the pan for best browning, and slice beef thin across the grain for tender bites.

Equipment Needed

1. Large wok or 12 inch skillet (big hot surface for searing beef and stir frying)
2. Tongs or long handled spatula (for tossing noodles and flipping meat)
3. Cutting board and sharp chef knife (slice beef thin across the grain, onions, mushrooms)
4. Two small bowls (one for the stir fry sauce, one for the cornstarch slurry)
5. Measuring spoons and a 1/4 cup measure (for soy, mirin, broth and cornstarch)
6. Small whisk or fork (to mix the sauce and the slurry smooth)
7. Plate or shallow dish (to rest seared beef so it doesnt overcook while you cook in batches)
8. Colander or fine mesh strainer and a microplane or fine grater (rinse and loosen udon, grate ginger)

FAQ

Q: How should I cook the udon so it does not get mushy? A: If using fresh udon, loosen it under hot tap water then toss straight into the hot pan to warm, dont boil it more than a minute. For frozen, follow package directions but drain well, shake off excess water and toss with a little oil before stir frying so it wont stick or go soggy.

Q: How thin should I slice the beef and any tips to keep it tender? A: Slice against the grain about 1/8 to 1/4 inch thick, partially freeze the steak for 20-30 mins to make slicing easier. Toss the slices briefly with 1 tsp cornstarch and 1 tsp soy sauce before cooking, it helps seal juices and gives a nice silky bite.

Q: Can I swap any of the sauces or skip the alcohol ingredients? A: Yes, you can. Mirin can be subbed with 1 tsp sugar plus 1 tsp rice vinegar or just use more soy and a touch of sugar. Sake can be skipped or replace with dry sherry or extra beef broth. For vegetarian swap, use vegetarian oyster sauce or hoisin and veg broth.

Q: My sauce is thin, how do I thicken it without making it gluey? A: Mix the 1 tsp cornstarch with 1 tbsp water from the ingredient list to make a slurry, add it at the end while the pan is boiling, toss once or twice until it thickens, dont keep cooking it or it will over-thicken. Use only a little broth to start, you can always add more.

Q: Any tips for stir frying so everything cooks evenly? A: Have all ingredients prepped and nearby, use very high heat and a roomy pan, cook beef in one thin layer then remove so mushrooms and onions get color, add everything back at the end with the noodles and sauce and toss fast. High heat + quick cooking = better texture.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a hot skillet with a splash of broth or water to loosen the sauce, toss until hot. Freezing noodles changes texture so avoid freezing once mixed, you can freeze cooked beef separately if needed.

Easy Beef Udon Stir Fry Recipe Substitutions and Variations

Udon noodles: swap for thick lo mein or chewy spaghetti (use same weight). Rice noodles work too, but soak briefly and cut stir fry time so they don’t fall apart.
Beef steak: use thin sliced chicken thighs, pork tenderloin, or firm tofu/tempeh for a veg option. Adjust cook time so chicken/pork are cooked through and tofu just browned.
Mirin: if you don’t have it, use 1 tbsp sake plus 1 tsp sugar, or for non alcoholic use 1 tbsp rice vinegar plus 1 tsp sugar. It’ll keep the sweet-tangy balance.
Oyster sauce: replace with hoisin for a sweeter note, or mix 1 tbsp soy sauce + 1/2 tsp fish sauce + 1/2 tsp brown sugar for similar umami depth.

Pro Tips

– Slice the beef super thin and chill it for 10 minutes before cooking, that way it sears faster and stays tender; dont pile it in the pan, cook in small batches so you actually get brown bits and not steam.
– If your udon sticks together, rinse under very hot water and toss with a tiny drizzle of oil or pull apart gently with tongs just before adding, it heats up quicker that way and wont clump.
– Keep the pan ripping hot for browning, then finish the dish off with sesame oil off the heat for aroma; high heat + quick moves = juicy meat and glossy sauce.
– Make the cornstarch slurry right before you need it and add gradually while stirring, a little goes a long way so you dont end up with gluey sauce; if it gets too thick, splash a tablespoon of broth to loosen it.