Spicy Beef Stir Fry Udon (Printable)
Tender beef, crisp veggies, and chewy udon noodles tossed in a spicy, savory sauce for a quick meal.
# What You Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Sauce
05 - 3 tbsp soy sauce
06 - 2 tbsp oyster sauce
07 - 1 tbsp chili garlic sauce, adjust to taste
08 - 1 tbsp rice vinegar
09 - 1 tbsp brown sugar
10 - 2 tbsp water
→ Vegetables
11 - 1 red bell pepper, sliced
12 - 1 small carrot, julienned
13 - 3.5 oz sugar snap peas, trimmed
14 - 3 spring onions, sliced (separate white and green parts)
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh ginger, grated
→ Noodles & Oil
17 - 14 oz fresh udon noodles (or pre-cooked, vacuum-packed)
18 - 2 tbsp vegetable oil
→ Garnish
19 - 1 tbsp toasted sesame seeds (optional)
20 - Fresh cilantro or green onion tops, chopped
# How-To:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Set aside to marinate while preparing other ingredients.
02 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and water in a small bowl until sugar dissolves. Set aside.
03 - Cook udon noodles according to package instructions. Drain and rinse under cold water, then set aside.
04 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove from pan and set aside.
05 - Add remaining 1 tbsp vegetable oil to the pan. Stir-fry garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
06 - Add bell pepper, carrot, and sugar snap peas. Stir-fry for 2 to 3 minutes until vegetables are tender but still crisp.
07 - Return beef to the pan. Add cooked udon noodles and pour in the prepared sauce. Toss for 2 to 3 minutes until noodles are heated through and evenly coated.
08 - Finish with green onion tops, toasted sesame seeds, and chopped cilantro as desired. Serve immediately.
# Expert Tips:
01 -
- It hits the table in 30 minutes, making weeknight dinners feel less like survival and more like an actual meal.
- The spice level is totally yours to control, so whether you like a gentle kick or fiery heat, you're in charge.
- Udon noodles have this satisfying chewiness that makes the whole dish feel substantial even though it comes together so fast.
02 -
- The beef must be sliced thinly against the grain, or it will be tough no matter how perfectly you cook it—this is not a suggestion, it's a law of stir fry physics.
- High heat is your friend; if your pan isn't hot enough, the beef will steam instead of sear, and you'll end up with something sad and gray instead of caramelized and delicious.
- Don't crowd the beef in the pan all at once; give it room to brown or it will release steam and stick to itself instead of the metal.
03 -
- Mise en place is mandatory here; have every ingredient prepped and within arm's reach before you start cooking, because once the heat is on, there's no time to chop.
- If your sauce looks too thin, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the final toss—it will coat the noodles more clingingly.