Description
This flavorful Asian Beef Udon Noodles recipe features tender slices of flank steak sautéed with fresh vegetables and tossed together with thick, chewy udon noodles in a savory sauce made from soy, oyster, and hoisin. Quick to prepare and packed with umami, it makes for a satisfying main course perfect for a weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 oz udon noodles
- 1 tablespoon vegetable oil
- 1/2 pound flank steak or sirloin, thinly sliced against the grain
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup sliced bell pepper
- 1/2 cup sliced mushrooms
- 1/4 cup green onions, sliced
Sauce Ingredients
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Sesame seeds for garnish
Instructions
- Cook the noodles: Prepare the udon noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking.
- Brown the beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 2-3 minutes until browned but still tender. Remove the beef from the skillet and set aside to keep warm.
- Sauté the vegetables: In the same skillet, add the minced garlic, grated ginger, sliced bell pepper, and mushrooms. Stir-fry for 3-4 minutes until the vegetables become tender and aromatic.
- Combine and toss: Return the cooked beef to the skillet along with the drained udon noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, sesame oil, and optional crushed red pepper flakes. Toss everything thoroughly to evenly coat the noodles and heat through, cooking for about 2 more minutes.
- Garnish and serve: Remove the skillet from heat and garnish the dish with freshly sliced green onions and a sprinkle of sesame seeds. Serve immediately for best flavor and texture.
Notes
- Frozen or vacuum-sealed udon noodles can be used for convenience and time-saving.
- Feel free to swap bell peppers and mushrooms with other vegetables such as snow peas, bok choy, or broccoli for added nutrition and variety.
- For a spicy kick, drizzle chili oil on top just before serving.
