beef udon

Stir fry beef steak with udon noodles, vegetables and flavourful stir fry sauce with Japanese mirin. Super fast and easy to make at home with minimum ingredients. Perfect for quick lunch or light dinner.

Beef Udon Stir Fry Recipe

250 g Beef steak

400 g Udon noodles

((around 14 oz

head Pak choi ((Or bok choy/choy sum) Cut lengthwise

g Mushroom ((around 3.5 oz)

tbsp Garlic (Finely chopped)

Onion (Cut thin slices)

onions

tbsp Vegetable oil (or neutral flavour oil)

rice

tbsp Light soy sauce (Or regular soy sauce)

tbsp Dark soy sauce

Sugar

Sesame oil

½ tsp

Corn starch

Blanch the udon noodles with hot water for 1-2 minutes to loosen them. Drain and rinse with cold water and set it aside. ( Or prepare by the packet instructions. Make sure not to overcooked as you are stir frying them again. )

Mix all the sauce ingredients in a bowl, whisk and set it aside. Cut the beef into thin slices against the grain. Season with 1 tablespoon of stir fry sauce mix. Gather and prepare the vegetables.

Heat the large pan or wok to medium-high heat, add 2 tablespoon of oil, stir fry the beef slices for 2-3 minutes. Push the beef to one side, add garlic and onion slices and stir for few seconds and follow with the mushroom. Cook for another 1 minute, then add the pak choi and toss it well.

next place the udon in the middle of the pan, pour the sauce mixture in. Cook for another 2 minutes until the sauce and other ingredients combine evenly.

Turn off the heat and sprinkle chopped spring onions. Transfer to serving plate and serve immediately.

250 g Beef steak ((around 8.8 oz)

400 g Udon noodles ((around 14 oz) See details

Spring onions (Cut thin slices)

½ tsp Corn starch

Tender pieces of beef, thick, chewy udon noodles, chunks of sweet potato all simmered in a curry broth are what make these Curry Udon Noodles the ultimate in flavor packed, easy-to-make comfort food!

Curry Udon Noodles with Beef

skirt steak (substitute

baking soda

soy sauce

udon noodles

vegetable oil

onion

garlic

shiitake mushrooms

dashi stock

potato

Japanese curry roux

green onions

salt

Slice the beef thinly in bite sized pieces and combine it with the soy sauce and baking soda in a bowl for 10 minutes.

Cook the udon noodles according to the package instructions while the beef marinades and set aside.

Heat a dutch oven on high and add the beef to sear it on all sides (about 3-5 minutes total). Remove and set aside.

Reduce the heat of the pot to medium and add the cooking oil. Add the onions, garlic and shiitake mushroom and saute for 2-3 minutes, until softened.

Add the beef back to the pot and pour in the dashi broth. Bring to a boil.

Add the diced potatoes and cook (simmer) until soft, about 10-15 minutes.

Add the curry paste and stir until it dissolves and the broth is thickened. Add additional salt to taste.

Place the udon noodles in a bowl and pour the curry on top. Garnish with sliced green onions and fried garlic.

This easy bulgogi beef udon stir fry features thinly sliced beef, vegetables, and udon noodles coated in an incredibly flavorful marinade that will have you craving for more. This dish comes together in a hot wok in just a few minutes, making it the ideal meal for any time of the day. 

Easy Bulgogi Beef Udon Stir Fry

packs (17-oz./500 grams) udon noodles (preferably frozen (see notes below))

300 g sliced beef (rib eye

g carrot (julienned)

g shiitake mushrooms (or any mushroom of choice, sliced)

green onions (chopped)

tbsp oyster sauce (or

sesame seeds and green onion (for garnish)

mirin

tbsp sesame oil

tbsp honey

brown sugar

garlic (minced)

tsp black pepper

Combine all marinade ingredients in a small bowl.

In a medium bowl, add sliced beef, onion, carrot, mushrooms, and green onions, and pour the marinade on top. Mix to combine and set aside for at least 10 minutes, or overnight.

To prepare your noodles from frozen, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat oil in a wok or a pan over medium-high heat, and add the bulgogi mixture. Cook for about 2-3 minutes until the vegetables are tender and the beef is browned.

Add noodles and oyster sauce. Stir fry everything together for about 1-2 minutes. Garnish and enjoy!

This Beef Udon with Egg (Niku Tama Udon) recipe features chewy udon noodles in a clear dashi broth with beef and onsen (tama) egg. It&#39;s inspired by Hawaii&#39;s Marugame Udon.

Beef Udon with Egg (Niku Tama Udon)

kombu

C bonito flakes

C filtered water

C dashi broth (from above)

water (brought

ml water

eggs (kept refrigerated)

Tbsp avocado/vegetable oil

210 g sliced beef (beef chuck

sugar

garlic powder

600 g udon noodles (frozen

green onions (sliced)

shichimi togarashi

In a large pot, add a piece of kombu (seaweed).

Cover with 4 C water.

Bring the water up to a simmer. (Don't boil the kombu or it will become slimy). Skim off any foam.

Remove the kombu.

Add in the bonito flakes. Bring it up to a simmer again, for about 30 seconds before turning off the heat.

Let the broth sit for 10 minutes before straining the liquid through a sieve.

You can discard the bonito flakes or make furikake with it.

Transfer the broth to a glass jar and let cool. Place into the fridge until ready to use.

Make the dashi broth: (you can make this ahead of time)

Transfer the prepared dashi broth to a pot and heat to a simmer.

Keep the soup warm while preparing the rest of the ingredients.

To make the soup:

Transfer the prepared dashi broth to a pot and heat to a simmer. 

Add in soy sauce and mirin and bring it to a boil.

Give it a taste and adjust accordingly with salt.

For a soup flavoured with soy sauce:

Using a small saucepot (I used 1.5qt), add 800ml of water to it. (Be sure that the eggs can sit in the pot fully submerged).

Bring the water to a hard rolling boil. Once boiling, remove from heat and add 250ml of cold water into the pot.

Gently place 4 eggs (straight from the refrigerator) into the hot water. (You may want to use a slotted spoon to do this).

Set a timer for 15 minutes.

Remove the eggs from the pot. Set aside until ready to use.

Make the onsen eggs:

Heat up 1 Tbsp vegetable oil in a large frying pan over medium-high heat.

Add in the beef slices and cook, until no longer pink.

Season with soy sauce, sugar, and garlic powder.

Transfer to a plate and cover.

For the beef:

Bring a large pot of water up to a boil.

Cook the udon noodles according to the package instructions.

Drain the udon noodles in a colander and gently rinse under cold water. Set aside.

Top 5 beef udon recipes from across the web

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Top Tags

Beef Udon Stir Fry Recipe

Beef Udon Stir Fry Recipe

Curry Udon Noodles with Beef

Easy Bulgogi Beef Udon Stir Fry

Beef Udon with Egg (Niku Tama Udon)

Top 5 beef udon recipes from across the web

The most viewed beef udon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Udon Stir Fry Recipe

Beef Udon Stir Fry Recipe

Curry Udon Noodles with Beef

Easy Bulgogi Beef Udon Stir Fry

Beef Udon with Egg (Niku Tama Udon)

The most viewed beef udon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine