Can I use frozen udon noodles?

Yes, frozen udon noodles are actually a great choice for this recipe. They tend to have a better texture than dried noodles and are super convenient. All you need to do is thaw them slightly or quickly blanch them in hot water for about 1 to 2 minutes to loosen them up before stir-frying. If you only have dried udon noodles, just cook them according to the package instructions, rinse them under cold water, and drain well to avoid a gummy texture.

What’s the best cut of beef for yaki udon?

I personally love using sirloin steak for beef yaki udon. It’s flavorful, tender, and easy to slice thinly, which is exactly what you want in a stir fry. If sirloin isn’t available, ribeye, flank steak, or skirt steak also work beautifully—just make sure to slice them thinly and against the grain for maximum tenderness. One of my favorite tips is to toss the beef with a little baking soda before cooking, which helps break down the fibers and keeps the meat juicy and soft.

Is beef yaki udon spicy?

Nope, the base recipe for beef yaki udon isn’t spicy at all, which makes it perfect for kids or anyone who prefers milder flavors. But if you're like me and love a little heat, it’s super easy to turn up the spice. Just add chili oil, sriracha, red pepper flakes, or even a few slices of Thai chili peppers to the sauce or on top before serving. It’s a great way to customize the dish to your taste.

Beef Yaki Udon Made Simple for Fast Weeknight Dinners

Name: Beef Yaki Udon Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 14 ounces udon noodles (fresh or frozen); 2 sirloin steaks, thinly sliced against the grain; 8 ounces baby bok choy, sliced; 1/2 cup shiitake mushrooms, sliced; 2 carrots, thinly sliced; 5 scallions, cut into 2-inch strips; 1 teaspoon baking soda; 1 tablespoon neutral oil (vegetable or avocado oil); Optional: Japanese red pickled ginger, for garnish; 2 tablespoons dark soy sauce; 1/3 cup tamari (or regular soy sauce); 2 tablespoons mirin; 2 teaspoons brown sugar; 1 teaspoon sesame oil; 1 tablespoon cornstarch

Description

This Beef Yaki Udon is a fast, flavorful Japanese stir fry made with chewy udon noodles, tender sirloin, and crisp veggies in a bold, savory sauce—all done in under 30 minutes.

Ingredients

Scale

14 ounces udon noodles (fresh or frozen)
2 sirloin steaks, thinly sliced against the grain
8 ounces baby bok choy, sliced
1/2 cup shiitake mushrooms, sliced
2 carrots, thinly sliced
5 scallions, cut into 2-inch strips
1 teaspoon baking soda
1 tablespoon neutral oil (vegetable or avocado oil)
Optional: Japanese red pickled ginger, for garnish
2 tablespoons dark soy sauce
1/3 cup tamari (or regular soy sauce)
2 tablespoons mirin
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch

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Instructions

In a small bowl, whisk together dark soy sauce, tamari, mirin, brown sugar, sesame oil, and cornstarch. Set aside.
Slice the sirloin thinly against the grain. Toss with salt, pepper, baking soda, and 1 tablespoon of the sauce. Let marinate while prepping veggies.
If using fresh or frozen udon, blanch in hot water for 2 minutes. Drain and rinse under cold water. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add bok choy, mushrooms, carrots, and scallions. Stir-fry for 5 minutes.
Push veggies to the side and add beef to the center. Stir-fry for 2 minutes until browned and cooked through.
Add noodles and remaining sauce. Toss gently to coat. Stir-fry for another 5 minutes until combined and heated through.
Top with Japanese pickled ginger if desired. Serve hot.

Notes

Prep all ingredients before cooking, as stir-fry moves fast. Rinse noodles to prevent sticking. This dish is best fresh but stores well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 1100mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 28g
Cholesterol: 60mg