Spicy Beef Stir Fry with Udon (Print Version)
Vibrant stir fry with tender beef, fresh vegetables, and chewy udon noodles in a spicy, savory sauce. Serves 4.
# What You Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil
→ Noodles
05 - 14 oz fresh or pre-cooked udon noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 small carrot, julienned
08 - 1 small onion, thinly sliced
09 - 3.5 oz sugar snap peas, trimmed
10 - 2 spring onions, sliced, plus extra for garnish
→ Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 2 tablespoons chili garlic sauce
14 - 1 tablespoon rice vinegar
15 - 2 teaspoons brown sugar
16 - 2 tablespoons water
→ Aromatics
17 - 2 cloves garlic, minced
18 - 1 tablespoon fresh ginger, grated
→ Cooking
19 - 2 tablespoons vegetable oil
# How to Prepare:
01 - Combine sliced beef with 1 tablespoon soy sauce, cornstarch, and sesame oil in a bowl. Mix thoroughly and let stand for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and water in a small bowl until well combined.
03 - Prepare udon noodles according to package directions. Drain thoroughly and set aside.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated beef and stir-fry for 2-3 minutes until browned and just cooked through. Transfer to a plate.
05 - Add remaining 1 tablespoon oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add onions, bell pepper, carrot, and sugar snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
06 - Return beef to the wok with cooked udon noodles and spring onions. Pour sauce over the mixture and toss for 2-3 minutes until evenly coated and heated through.
07 - Transfer to serving dishes and garnish with additional spring onions. Serve immediately.
# Expert Advice:
01 -
- The sauce has this perfect balance of sweet-spicy-savory that somehow makes you feel like youve mastered secret restaurant techniques.
- Everything comes together in about 35 minutes, making it perfect for those nights when your stomach is growling but takeout feels like admitting defeat.
02 -
- Slicing partially frozen beef makes getting those thin, even slices infinitely easier, a trick I learned after mangling perfectly good steak for years.
- The wok needs to be genuinely hot before adding ingredients, not just warm, otherwise youll end up steaming rather than stir-frying, and the difference in flavor is remarkable.
03 -
- Have absolutely everything prepped and within arms reach before turning on the heat, because once you start cooking, the process moves too quickly for measuring or chopping.
- The secret to restaurant-quality stir-fry is cooking in batches rather than overcrowding the pan, allowing ingredients to truly sear rather than steam.