Spicy Beef Udon Noodles (Printer-friendly)
Tender beef and vibrant vegetables tossed with chewy udon noodles in a bold sauce.
# What You’ll Need:
→ Beef
01 - 14 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 14 oz fresh or vacuum-packed udon noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed
08 - 1 medium carrot, julienned
09 - 2 spring onions, sliced (white and green parts separated)
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp oyster sauce
12 - 1 tbsp chili garlic sauce or Sriracha
13 - 1 tbsp rice vinegar
14 - 1 tbsp brown sugar
15 - 2 tsp toasted sesame oil
→ Aromatics
16 - 3 cloves garlic, minced
17 - 1 tbsp fresh ginger, grated
→ Garnish
18 - 1 tbsp toasted sesame seeds
19 - 2 tbsp fresh cilantro, chopped (optional)
# How to Make It:
01 - Combine flank steak with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat and marinate for 10 minutes.
02 - Cook udon noodles according to package instructions. Drain and set aside.
03 - Whisk together soy sauce, oyster sauce, chili garlic sauce, rice vinegar, brown sugar, and toasted sesame oil in a small bowl.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add beef in a single layer and sear for 1 to 2 minutes until lightly browned. Remove and set aside.
05 - Add additional oil if needed. Stir fry garlic, ginger, and the white parts of spring onions for 30 seconds until fragrant.
06 - Add red bell pepper, snap peas, and carrot. Stir fry for 2 to 3 minutes until just tender but still crisp.
07 - Return beef to the pan along with cooked udon noodles and sauce. Toss everything together for 2 to 3 minutes, heating through and coating evenly.
08 - Remove from heat. Garnish with green parts of spring onions, toasted sesame seeds, and cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in under 35 minutes, which means you can feed four people without spending your whole evening in the kitchen.
- The sauce is spicy enough to wake you up but balanced enough that it doesn't bully your palate.
- Udon noodles have this chewy, almost tender personality that makes the whole dish feel more substantial than it actually is.
02 -
- Don't skip slicing the beef against the grain, and don't crowd the pan when you sear it. Overcrowding makes it steam instead of brown, and you lose that essential texture.
- Udon noodles are forgiving, but they get gummy if you overcook them initially. Drain them well and don't let them sit in sauce too long before serving—they'll keep absorbing liquid and soften up.
03 -
- Use a wok if you have one, but a large skillet works just as well—the key is high heat and constant movement, not the specific pan.
- Slice and prep absolutely everything before you turn on the heat. Stir frying moves fast, and there's no time to be chopping garlic once things are sizzling.