Beef Yaki Udon Noodles

Beef yaki udon noodles is a quick and satisfying Japanese-style dish featuring tender strips of steak, juicy vegetables, thick udon noodles, and a savory-sweet sauce.

You might also like crispy ginger beef, slow cooker beef and noodles, miso ramen soup, or perhaps this quick and easy five spice chicken stir fry.

Why You’ll Love It

It’s fast and flavorful: This stir fry comes together in a flash, perfect for busy weeknights.
Balanced texture and taste: Tender steak, chewy noodles and crisp veggies in every bite.
Customizable ingredients: Swap in your favorite vegetables or protein to suit your taste.
One-pan convenience: Everything cooks together for easy prep and cleanup.

Beef Yaki Udon Stir Fry Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Udon noodles: Thick and chewy wheat noodles that soak up the stir fry sauce beautifully.
Sirloin steak: Thinly sliced for tenderness and quick cooking.
Baby bok choy: Adds crunch and freshness to the dish.
Shiitake mushrooms: Bring a deep, earthy flavor that complements the beef.
Carrots: Offer sweetness and a little extra crunch.
Scallions: Provide a sharp bite and bright flavor.
Baking soda: Helps tenderize the beef quickly.
Dark soy sauce: Adds rich umami depth and color.
Tamari: A gluten-free soy alternative with bold flavor, although you can use soy sauce if you prefer.
Mirin: Slightly sweet Japanese rice wine that balances out the saltiness.
Brown sugar: Rounds out the sauce with a touch of sweetness.
Sesame oil: Adds a toasty, nutty aroma to the dish.
Cornstarch: Thickens the sauce so it clings to the noodles.
Red pickled ginger: An optional garnish that adds tang and color contrast.

How to Make Beef Yaki Udon Noodles

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the sauce: Whisk all sauce ingredients together in a bowl.
Prep the beef: Slice steak and toss with salt, pepper, baking soda and a bit of sauce.
Blanch the noodles: Soak udon in hot water, then drain and set aside.
Stir fry the vegetables and steak: Cook vegetables in a hot wok, then push aside and cook steak.
Finish with noodles and sauce: Add noodles and sauce to the wok, toss to coat and cook through. Serve immediately, topped with red pickled ginger if liked.

Substitutions and Variations

Use chicken or tofu instead of steak: A great option for different tastes or dietary preferences.
Try different vegetables: Bell peppers, snow peas or napa cabbage all work well here.
Swap udon for ramen or rice noodles: If you can’t find udon, these are solid substitutes.
Make it spicy: Add red pepper flakes or spicy sesame oil for some heat.

Serving Suggestions

With a salad: Enjoy an Asian chicken salad or Asian zoodle salad on the side.
With other sides: Pair the dish with crab cake eggs rolls or this pork egg roll in a bowl. Another idea is hibachi fried rice with some stir fried snow peas or edamame mixed in.

How to Store Beef Noodle Stir Fry

Store: Keep leftovers refrigerated and eat within 3 days.
Freeze: You can freeze the stir fry for up to 3 months in an airtight freezer container.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm it back up in a pan on the stove, adding a splash of broth to loosen up the sauce if needed. Alternatively, microwave it.