Beef Yaki Udon

Ingredients

• 1 lb thin-sliced steak (Thinly sliced; suitable cuts include ribeye or sirloin.)
• 4 tbsp soy sauce (For the beef marinade.)
• 1 tsp baking soda (For tenderizing the beef.)
• 2 cloves garlic (Grated, for the beef marinade.)
• 2 tsp ginger (Grated, for the beef marinade.)
• 1 tsp sesame oil (For the beef marinade.)
• 1 tbsp cornstarch (For the beef marinade.)
• 2 tbsp soy sauce (For the stir-fry sauce.)
• 1 tbsp oyster sauce (For the stir-fry sauce.)
• 1 tsp sesame oil (For the stir-fry sauce.)
• 0.5 tsp white pepper (For the stir-fry sauce.)
• 2 tsp rice vinegar (For the stir-fry sauce.)
• 0.5 tbsp brown sugar (For the stir-fry sauce.)
• 2 tbsp water (For the stir-fry sauce.)
• 2 tbsp neutral cooking oil (For cooking the beef and stir-fry.)
• 2 green onions (Use the white portions for cooking; reserve the green portions for serving. Approximately 30 g edible portion total.)
• 2 cloves garlic (Minced, for cooking with the green onion whites.)
• 1 tsp ginger (Minced, for cooking with the green onion whites.)
• 1 tbsp neutral cooking oil (Use only if needed for the noodle stir-fry.)
• 14 oz udon noodles (Two portions; use cooked or vacuum-packed udon as applicable.)
• 2 green onions (Sliced for serving; approximately 30 g edible portion.)
• sesame seeds (For sprinkling over the finished noodles; use to taste.)

Steps

1. 1

   Place the thinly sliced steak in a bowl. Add 4 tablespoons soy sauce, the baking soda, grated garlic, grated ginger, 1 teaspoon sesame oil, and cornstarch. Toss thoroughly so every piece is coated, then let the beef marinate while you prepare the sauce, about 5 minutes.

2. 2

   Make the sauce by whisking together 2 tablespoons soy sauce, oyster sauce, 1 teaspoon sesame oil, white pepper, rice vinegar, brown sugar, and water in a small bowl. Stir until the sugar is mostly dissolved, then set the sauce aside.

3. 3

   Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until the oil is shimmering. Arrange the marinated beef in the pan in as close to a single layer as possible.

4. 4

   Cook the beef for about 1–2 minutes per side, turning once, until browned and just cooked through. Because the slices are thin, take care not to overcook them. Transfer the beef to a plate if the pan is crowded or the beef is finished before the remaining ingredients.

5. 5

   Add the green onion whites, minced garlic, and minced ginger to the same pan. Stir-fry briefly, about 30–60 seconds, until fragrant and the garlic is softened but not browned. Add the optional 1 tablespoon oil only if the pan looks dry.

6. 6

   Add the udon noodles to the pan. Toss and stir-fry until the noodles loosen and become hot, using tongs or chopsticks to separate them without breaking them.

7. 7

   Pour the prepared sauce over the noodles. Toss continuously for 1–2 minutes so the sauce coats the noodles and becomes glossy. Scrape up any browned bits from the bottom of the pan as you stir.

8. 8

   Return the cooked beef and any accumulated juices to the pan. Toss everything together until the beef is reheated and evenly distributed, about 30 seconds.

9. 9

   Divide the beef yaki udon between two bowls. Top with the sliced green onions and sesame seeds, then serve immediately while hot.

Notes

The source describes this as a roughly 10-minute meal. Thinly sliced beef cooks very quickly—about 1–2 minutes per side—so avoid overcrowding the pan and overcooking it. If using refrigerated or vacuum-packed udon, loosen the noodles before adding them if necessary.

Nutrition per serving

• main
• dinner
• East Asian
• Japanese-inspired
• stir-fried
• quick meal
• noodles