Description
A fast and flavorful dinner that’s easy to make and tastes like takeout, featuring thick udon noodles stir-fried with beef and colorful vegetables.
Ingredients
Scale
- 12 oz fresh or frozen udon noodles (thawed if frozen)
- 8 oz thinly sliced beef (flank or ribeye)
- 1 cup bell peppers, sliced
- 1 cup onion, sliced thin
- 2–3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin if allergic)
- 1 tbsp mirin or rice wine (optional)
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 2 tbsp vegetable oil for stir-frying
- Green onions and sesame seeds for garnish
Instructions
- Slice the beef thinly across the grain. Toss with a pinch of salt and 1 tsp soy sauce. Let it sit while you prep the veg.
- Mix the sauce: combine 1 tbsp soy sauce, 1 tbsp oyster sauce, mirin, sesame oil, and sugar in a small bowl. Taste it — it should be bold but balanced.
- Heat the skillet on high and add 1 tbsp vegetable oil. When the oil shimmers, add the beef in a single layer. Sear for about 1 minute per side until it browns. Remove and set aside.
- Add the remaining oil to the pan. Toss in garlic and ginger and stir for 20 seconds until fragrant.
- Add onions and bell peppers. Stir-fry for 2-3 minutes until they soften but stay crisp.
- Toss in the udon noodles and pour the sauce over everything. Use tongs to combine and let the sauce cling to the noodles for 1-2 minutes.
- Return the beef to the pan, heat everything through, and finish with a drizzle of extra sesame oil and green onions.
Notes
Use thinly sliced beef to ensure quick cooking and tenderness. Prep everything before turning on the heat for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg