Spicy Beef Udon Noodles (Print View)
Tender beef with chewy udon and crisp vegetables in a vibrant spicy savory sauce.
# What You'll Need:
→ Beef
01 - 14 oz sirloin steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 medium carrot, julienned
07 - 3.5 oz sugar snap peas, trimmed
08 - 3 spring onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
→ Noodles
11 - 14 oz fresh udon noodles
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp sriracha or chili garlic sauce
15 - 2 tbsp mirin or dry sherry
16 - 1 tbsp brown sugar
17 - 1 tsp rice vinegar
→ For Stir Fry
18 - 2 tbsp vegetable oil
19 - 1 tsp toasted sesame seeds (optional)
# Step-by-Step Directions:
01 - Combine thinly sliced sirloin, cornstarch, 1 tablespoon soy sauce, and sesame oil in a bowl. Mix thoroughly and let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, sriracha, mirin, brown sugar, and rice vinegar in a small bowl. Set aside.
03 - Boil udon noodles following package directions until tender. Drain and set aside.
04 - Heat 1 tablespoon vegetable oil over high heat in a wok or large skillet. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Stir fry garlic, ginger, bell pepper, carrot, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Return seared beef to the wok along with cooked noodles and prepared sauce. Toss continuously for 2 to 3 minutes until everything is evenly coated and heated through.
07 - Stir in sliced spring onions. Remove from heat and garnish with toasted sesame seeds if desired. Serve immediately.
# Expert Suggestions:
01 -
- It comes together in under 40 minutes, which means weeknight dinner that tastes like you actually tried.
- The spice level is completely in your hands, so it's friendly to heat-lovers and cautious eaters alike.
- Tender beef, chewy noodles, and vegetables that stay crisp instead of turning to mush—it's the balance that makes it crave-worthy.
02 -
- Don't move the beef around constantly while it's searing—let each piece get a golden crust before you stir it. This is the hard-won lesson that separates a good stir fry from a steamed one.
- Keep your ingredients prepped before you start cooking. Once the wok is hot, there's no time to chop anything, and rushed chopping leads to uneven cooking.
- High heat is your friend, but only if your oil is hot enough first. If the oil isn't shimmering, wait another 30 seconds.
03 -
- Don't overcrowd the wok when you're cooking the beef—work in batches if you need to, so everything gets that beautiful sear instead of steaming.
- If your sauce seems too thin or too thick, cornstarch slurry mixed into a splash of water fixes it quickly without throwing off your flavors.