Description
This Asian Beef Udon Noodles recipe features tender flank steak stir-fried with fresh vegetables and chewy udon noodles in a savory, flavorful sauce. Perfect for a quick and satisfying dinner, this dish combines classic Asian sauces with fragrant garlic and ginger, garnished with sesame seeds and green onions for an authentic touch.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Noodles and Vegetables
- 14 ounces udon noodles (fresh or frozen)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
Other Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, minced garlic, and grated ginger until well combined.
- Make Cornstarch Slurry: In another small bowl, mix cornstarch and water to create a smooth slurry; set aside for later use to thicken the sauce.
- Cook Udon Noodles: Prepare the udon noodles according to package instructions, typically boiling them for a few minutes until tender. Drain well and set aside.
- Cook the Beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and sear for 2 to 3 minutes, stirring occasionally, until the beef is browned on the outside but not fully cooked through. Remove beef from the skillet and set aside.
- Stir-Fry Vegetables: Using the same skillet, add sliced mushrooms and red bell pepper. Stir-fry for 3 to 4 minutes until the vegetables are tender but still crisp.
- Combine Beef and Sauce: Return the seared beef to the skillet with the vegetables, then pour the prepared sauce over everything. Stir well to coat all ingredients evenly.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly until the sauce thickens slightly and becomes glossy.
- Add Noodles and Toss: Add the cooked udon noodles to the skillet and toss thoroughly to combine and heat through evenly.
- Garnish and Serve: Transfer to serving bowls and garnish with sesame seeds and sliced green onions before serving immediately.
Notes
- For extra spice, add a dash of sriracha or chili flakes to the sauce.
- You can substitute flank steak with chicken, shrimp, or tofu for variation.
- Use low-sodium soy sauce to reduce the sodium content.
- Fresh or frozen udon noodles can be used depending on availability.
- Ensure to slice the beef thinly against the grain for maximum tenderness.
