Udon Noodle and Beef Stir Fry

Beef udon noodles on a dinner plate next to chili garlic sauce.

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Udon Noodle and Beef Stir Fry

This beef stir fry with udon noodles is a quick weeknight dinner that is packed with tender beef, chewy noodles, and a rich, savory sauce. The quick velveting technique gives your beef that melt-in-your-mouth texture that takeout restaurants are known for.

The noodles really stretch this into a super filling meal and I can easily get 5 to 6 servings.

Prep Time20

Cook Time15

Course: Main Course, Main Dish, One Dish Meals

Cuisine: Chinese, Chinese American

Keyword: beef udon noodle stir fry, homemade takeout, udon noodle and beef stir fry

Servings: to 6 servings

Author: Dahn Boquist

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.

Note on the Velveting Process: The mixture in the bag may seem thick and pasty rather than looking like a traditional marinade. This is intentional! The purpose of this step is to create a light coating that allows the cornstarch and baking soda to do their job.

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