Easy Beef Yaki Udon Noodle Recipe

Glossy udon noodles coated in soy-based sauce with steak & veggies.

5 from 3 votes

Easy Beef Yaki Udon Noodle Recipe

Make a mouthwatering one-pot dinner with chewy noodles and juicy steak in just 15 minutes! This Easy Beef Yaki Udon Noodle Recipe is the ultimate weeknight dinner or lunch meal prep with minimal dishes.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Japanese

Servings: servings

Calories: 478kcal

Author: Mikha S.

Ingredients

4 ounces beef thinly sliced (top sirloin, flank/skirt, or ribeye steak)
8 ounces frozen udon noodles
1 cup cabbage thinly sliced
1/2 medium onion thinly sliced
5 garlic cloves minced
1 carrots thinly sliced
3 shiitake mushrooms thinly sliced
1 green onions thinly sliced

Sauce:

2 1/2 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons rice vinegar
2 teaspoons honey

Instructions

In a bowl, combine the sauce ingredients.
Take about a tablespoon of the sauce and combine it with the beef. If you’ve multiplied the recipe, add more of the marinade as needed. Set it aside to let it marinate while you prep the remaining ingredients.
In a large bowl with hot water, place frozen udon noodles and gently loosen them using chopsticks. Be careful not to break them. Once they’re separated, drain them, run under cold water. Set aside.
Heat a wok or large pan on medium-high heat. Add about a tablespoon of oil, then add in steak. Spread them throughout the pan and let them create a sear by not touching them for about 30 seconds. Flip & allow the other side to sear for another minute, or until browned. Remove meat then set aside.
In the pan, add a little more oil if needed, then toss in cabbage and cook until it becomes golden along the edges.
Add onions to cook for a few more seconds, or until they start getting slightly soft but still crunchy. Toss in the garlic and saute for a couple more seconds, until it’s fragrant.
Add in carrots and mushrooms and cook for about 2 - 3 minutes, or until the carrots become slightly tender and the mushrooms are soft.
Add in noodles and steak back in, then pour sauce on top. Gently stir so the noodles don’t break. Cook until the sauce has been completely absorbed.
Top with green onions and sesame seeds if desired, then enjoy!

Notes

Udon Noodles: Udon noodles have a chewy texture and can be found in local Asian markets in the refrigerated or frozen sections. I prefer the frozen variety for convenience.
Vegetables: Use any veggies you like, including ones you need to use up from the back of your fridge!
Regular / Light vs Dark Soy Sauce: Regular or light soy sauce adds a salty flavor, while dark soy sauce gives a deep color. You can find dark soy sauce at local Asian markets and it's recommended for a richer taste.
Protein: Swap out beef with shrimp, thinly sliced chicken, or make it vegetarian. Enjoy!
Key Tips
- Get Prepped Before Turning On Stove: Prep your ingredients before turning on the stove to avoid burning your meal.
- Use Regular Soy Sauce: Use regular soy sauce for the perfect amount of saltiness. If you only have low-sodium soy sauce, add a little extra for flavor.
- Easy Method to Cutting Meat Thinly: Slice meat thinly by cutting it at a 45-degree angle while partially frozen. This technique makes the meat easier to cut and cook evenly.
- 2:1 Noodle to Protein Ratio: Double the amount of noodles to protein for a quick and easy meaty noodle stir-fry. Enjoy!

Nutrition