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Beef udon noodles are the ultimate Japanese stir fry noodles; extra saucy, and loaded with flavor. Thanks to a quick velveting trick, the beef turns out ridiculously tender, just like your favorite takeout spot.
And don’t worry about gummy noodles. These stay perfectly bouncy and separate, soaking up all that rich, umami-packed sauce. Grab your wok (or a skillet), because this stir fry is coming together fast!
A great stir fry comes down to technique; high heat, perfect timing, and a hot pan for that signature sear.
To keep the veggies crisp-tender (not soggy), they hit the pan at just the right moment, while the stir fry sauce clings to every strand of udon in a glossy, savory glaze. Bold, saucy, and packed with flavor. This one delivers.
Here is Why This Beef Udon Stir Fry Recipe Works
Ridiculously Tender Beef: A quick velveting trick keeps the beef ultra-tender, just like your favorite takeout spot, but better, because you made it.
No Clumpy Noodles: These udon noodles stay perfectly chewy and separate, soaking up all that glossy, umami-packed sauce instead of turning into a sticky mess.
Fast, Fresh, and Flavorful: High-heat stir frying means everything cooks in minutes, giving you bold flavors without spending all night in the kitchen.
Takeout Vibes, Homemade Win: Skip the delivery fee and make a restaurant-worthy meal at home. Bonus: you control the ingredients (and don’t have to tip the driver).
If you like this recipe, try our shrimp yakisoba or chicken fried rice for a quick dinner.
The Ingredients
- Meat: Chuck steak
- Produce: Garlic, fresh ginger, scallions, carrots, mushrooms
- Pantry: Udon noodles, chicken broth, cornstarch, vegetable oil, brown sugar, baking soda, sesame seeds (optional)
- Pantry Seasonings: Low-sodium soy sauce, rice vinegar, Shaoxing wine or dry sherry (optional), toasted sesame oil
- Condiments: Oyster sauce, chili garlic sauce (optional)
Variations
Garlic Butter Beef Udon: Swap vegetable oil for butter and stir in extra of minced garlic with the scallions.
Teriyaki Beef Udon Noodle Recipe: Replace the stir fry sauce with your favorite teriyaki sauce.
Vegetable Packed Yaki Udon: Add bell peppers, snap peas, and broccoli.
Recipe Tips
- Slice the beef thinly and against the grain. This helps keep it tender.
- A quick 30-minute freeze makes slicing the beef easier.
- Don’t skip the cornstarch and baking soda step! It’s what gives the beef that ultra-tender, takeout-style texture.
- If using refrigerated udon noodles, run them under warm water to separate them before tossing them in the pan. This prevents clumping.
- Use a hot pan. A properly heated wok or skillet helps sear the beef makes the sauce caramelize.
- Cook in batches if needed. Overcrowding the pan will steam the beef instead of browning it. If your pan isn’t big enough, cook in batches for the best texture.
- If you like extra sauce, you’re in luck, this recipe already makes a generous amount! But if you’re all about extra saucy noodles, go ahead and double it. Better yet, make a large batch of my stir fry sauce and keep it in the fridge for quick weeknight meals.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Let the noodles cool completely before sealing to avoid condensation buildup.
Freeze: Place cooled stir fry in a freezer-safe container and freeze for up to 3 months. Keep in mind that the texture of the noodles may soften after reheating.
Reheating: For the best texture, reheat in a hot skillet or wok over medium heat with a splash of water or broth to loosen the sauce. Stir frequently until heated through.
One Pan Steak Udon
This Japanese noodle stir fry features perfectly chewy udon noodles that soak up all that rich, savory sauce without turning into a sticky mess. And let’s not forget the beef… thanks to velveting, it’s unbelievably tender with no tough, chewy steak in sight.
This recipe gives you everything you love about takeout… bold flavors, quick cook time, and that irresistible umami punch without any mystery ingredients or overcooked veggies
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Udon Noodle and Beef Stir Fry
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Ingredients
Stir Fry Sauce (or use your favorite store brand)
- ⅓ cup chicken broth
- ¼ cup low-sodium soy sauce
- 3 tablespoons oyster sauce
- 1-½ tablespoons cornstarch
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons Shaoxing wine or dry sherry, optional
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons chili garlic sauce, optional
To Tenderize the Beef:
- 1 to 1-½ pounds skirt steak or chuck steak, sliced thinly (⅛ to ¼ inch thick)
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- 3 tablespoons stir fry sauce, from above
For the Stir Fry:
- 14 ounces refrigerated udon noodles, discard the seasoning packet
- 2 tablespoons vegetable oil
- 5 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
- 1 medium carrot, julienned or cut into matchsticks
- 8 ounces mushrooms, sliced (shiitake or button work well)
- 2 tablespoons toasted sesame seeds, optional, for garnish
- 2 small red chilies, thinly sliced (optional, for garnish)
Instructions
Make the Stir Fry Sauce
- In a medium bowl, whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, brown sugar, rice vinegar, Shaoxing wine (if using), sesame oil, and chili garlic sauce (if using). Set aside.
Tenderize the Beef
- Place the steak slices in a re-sealable plastic bag.
- Add the cornstarch, baking soda, and 3 to 5 tablespoons of the stir fry sauce. Toss the beef or knead the bag to coat the meat evenly. The small amount of stir fry sauce added to the bag is just enough to distribute the cornstarch and baking soda evenly over the slices of beef. Even though it’s not a liquid marinade, this method will create a velvety, restaurant-style texture to the meat.
- Let it sit at room temperature for 20 minutes.
Cook the Stir Fry
- Loosen the noodles under warm running water and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add the marinated beef strips, spreading them into a single layer. Cook for 1–2 minutes on each side until browned. Remove from the skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the garlic, ginger, and scallion whites. Cook for 1 minute, stirring constantly.
- Add the carrots and mushrooms. Stir fry for 2–3 minutes until slightly softened.
- Return the beef to the skillet. Add the udon noodles and pour in the prepared stir fry sauce. Toss everything together to coat. Cook for 2–3 minutes, stirring frequently, until the sauce thickens and evenly coats the noodles.
- Remove the skillet from heat and stir in the green scallion tops. Garnish with sesame seeds and sliced chilies if desired.
Notes
- You can use dried udon noodles and prepare them according to package directions.
- If you prefer to use store bought stir fry sauce, this recipe uses approximately 1 cup of sauce.
- Since the velveting step tenderizes the beef, you can easily use a budget friendly cut without sacrificing texture.
- For the best texture, slice the beef thinly and against the grain. I like to freeze the meat for about 30 minutes to make it easier to cut.
- Since stir-frying happens quickly, prep everything beforehand… chop, measure, and set out your ingredients so they’re ready when needed.
- Use a heavy-bottomed skillet or a wok, and make sure it’s thoroughly heated before adding the oil and beef. A hot pan helps achieve a proper sear instead of letting the meat steam.
- If your pan isn’t large enough to spread the beef in a single layer, cook it in batches to avoid overcrowding and ensure even browning.
- The cornstarch forms a thin layer around the meat, which helps it retain moisture and develop a tender texture.
- The baking soda alters the surface proteins of the beef, further enhancing its tenderness. Don’t get heavy handed with the baking soda as too much can leave an unpleasant alkaline taste and make the texture of the meat mushy. All you need is ¼ teaspoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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