Spicy Beef Udon Noodles (Print Version)
Tender beef and udon noodles cooked with crisp vegetables in a spicy sauce for a vibrant dish.
# What You Need:
→ Beef
01 - 14 oz sirloin steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 medium carrot, julienned
07 - 3.5 oz sugar snap peas, trimmed
08 - 3 spring onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
→ Noodles
11 - 14 oz fresh udon noodles
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp sriracha or chili garlic sauce, adjust to taste
15 - 2 tbsp mirin or dry sherry
16 - 1 tbsp brown sugar
17 - 1 tsp rice vinegar
→ For Stir Fry
18 - 2 tbsp vegetable oil
19 - 1 tsp toasted sesame seeds (optional, for garnish)
# How to Prepare:
01 - Combine sliced beef with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil in a medium bowl. Mix thoroughly and let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, sriracha, mirin, brown sugar, and rice vinegar in a small bowl. Set aside.
03 - Cook udon noodles according to package directions. Drain and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or deep skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove from heat and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Stir fry garlic, ginger, bell pepper, carrot, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Return beef to the wok along with cooked udon noodles. Pour in the prepared sauce and toss all ingredients for 2 to 3 minutes until well coated and heated through.
07 - Stir in sliced spring onions, remove from heat, and garnish with toasted sesame seeds if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce clings to every noodle and vegetable in a way that makes you forget you're eating something you made yourself.
- It comes together in under 40 minutes, which means dinner on a weeknight without the guilt of ordering takeout again.
- The beef gets tender and caramelized while the vegetables stay crisp, so you get texture in every bite.
- You can adjust the heat to match your mood, from gentle warmth to sweat-inducing fire.
02 -
- Don't overcrowd the pan when searing the beef or it will steam instead of brown, and all that flavorful crust you're after will never form.
- The sauce needs to be made before you start cooking because the moment you need it, you're already too busy; having it ready makes the whole process feel calm instead of frantic.
- Fresh udon noodles are completely different from dried, and they won't hold the same way if you cook them ahead, so cook them just before you're ready to use them.
03 -
- Keep a small bowl of water next to your stove in case the sauce starts to stick or caramelize too much—a splash of water brings it back to life.
- Slice your beef ahead of time and let it sit with the cornstarch mixture while you prep everything else, giving the cornstarch time to work its magic.
- Serve this immediately in a warm bowl because the noodles will continue to absorb the sauce and swell, making the dish less saucy as it sits.