Beef Udon Noodles Stir-Fry
This beef udon noodle stir-fry uses velveted beef, fresh udon noodles, and a savory soy and sesame sauce tossed with your choice of vegetables. A better-than-takeout dinner ready in 30 minutes.
Servings: 4
Equipment
- Non-stick skillet
Ingredients
The Beef
- 1 lb beef thinly sliced (top sirloin, flank, skirt, or ribeye)
- 1/2 tsp baking soda
- 1 tbsp olive oil
The Noodles and Vegetables
- 1 lb fresh udon noodles refrigerated section
- 2 to 3 cups raw vegetables of choice: cremini or shiitake mushrooms shredded carrots, bell pepper strips, small broccoli florets, thinly sliced cabbage, chopped bok choy, or thinly sliced yellow onion
- Extra oil for cooking vegetables
The Sauce
- 1 tbsp cooking oil
- 2 tbsp minced garlic
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch or tapioca starch
- 1/3 cup bone broth can sub with water but it will have less flavor
- Sesame seeds for garnish
Instructions
- Place the thinly sliced beef in a bowl. Add the baking soda and 1 tablespoon of the prepared sauce. Toss to coat and let marinate for a few minutes while you prep everything else.
- In a small bowl, whisk together all the sauce ingredients, besides the bone broth. Stir well to let the cornstarch fully dissolve, then add bone broth and mix again. Set aside.
- Heat a large skillet or wok over medium-high heat with the olive oil. Once hot, add the beef in a single layer and stir-fry for about 2 minutes until nicely seared. Remove and set aside.
- While the beef is cooking, bring a pot of water to a boil. Blanch the fresh udon noodles for 2 minutes. Drain through a wire mesh strainer and set aside. Don't overcook, or they'll lose their signature chew.
- In the same pan as the meat, add a drizzle of oil and the vegetables. Stir-fry for 3 minutes until slightly tender but still with some bite.
- Return the beef to the pan. Add the blanched udon noodles and pour the sauce over everything. Toss and stir-fry for 2 to 3 minutes until the noodles are evenly coated and have absorbed the sauce.
- Taste and adjust with a splash of soy sauce if needed. Transfer to a serving platter and garnish with sesame seeds. Serve hot.
Notes
- The baking soda tenderizes the beef through a process called velveting, the same technique used in Chinese restaurant cooking. Even a 5-minute marinate makes a noticeable difference in the tenderness of the finished beef.
- Blanching the noodles first rather than adding them raw to the pan makes them much easier to toss and separate without breaking.
- High heat is essential for a proper stir-fry. If the pan isn't hot enough the vegetables steam and the beef braises rather than searing.
- Whisk the cornstarch into the cold sauce before adding it to the hot pan so it dissolves evenly without clumping.