Spicy Beef Udon Noodles (Printable View)
Tender beef and udon noodles stir-fried with crisp vegetables in a 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, adjust to taste
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 garnish
# Cooking Steps:
01 - Combine sliced sirloin with cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil in a medium bowl. Mix thoroughly and set aside for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, sriracha, mirin, brown sugar, and rice vinegar in a small bowl. Set aside.
03 - Cook fresh udon noodles according to package instructions, then drain and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1–2 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 2–3 minutes until crisp-tender.
06 - Return beef to the wok along with cooked udon noodles and pour in the prepared sauce. Toss to coat evenly and cook for 2–3 minutes until heated through.
07 - Stir in spring onions, remove from heat, garnish with sesame seeds if desired, and serve immediately.
# Expert Tips:
01 -
- The sauce is genuinely addictive—spicy enough to feel alive in your mouth but balanced with sweetness that sneaks up on you.
- Everything cooks in one wok in under 20 minutes, which means you can make restaurant-quality food on a weeknight without losing your mind.
02 -
- High heat is non-negotiable here—a lukewarm wok will steam your beef instead of searing it, which changes everything about the texture.
- Don't oversoak the noodles or they'll turn to mush; they continue cooking slightly when everything meets in the wok anyway.
03 -
- Pat the beef dry before marinating it so it sears properly instead of steaming—a paper towel makes all the difference.
- Keep your mise en place completely prepped before you start cooking because once the wok is hot, everything happens fast and you won't have time to chop.