Beef And Udon Noodle Stir Fry Recipe

Getting a comforting pile of noodles, meat, and veggies from your favorite takeout place, or fast-casual chain is always a convenient and filling option. However, nothing compares to the satisfaction of stir frying your own savory, Asian-inspired creation at home. Michelle McGlinn's easy recipe pairs marinated strips of beef with chewy udon noodles, and classic veggies like bok choy and baby corn.

Making this meal takes less than an hour to make and marinate, but if you want to save even more time, you can do some of the steps ahead of time. "You could marinate the beef up to 8 hours in advance, and stir together the sauce at any time," McGlinn says. "If you're especially ambitious with prep, you could chop all the vegetables, and store [them] in deli cups or sealable bags, until ready to use up to a few days in advance. [The] only thing I don't recommend is cutting carrots in advance, as they will likely oxidize, and turn brown before you get to use them." Here's how to whip up this tasty beef and udon noodle stir fry.

Get your beef and udon noodle stir fry ingredients together

This udon stir-fry starts with udon noodles, of course. "I prefer the freshly-packaged udon because they are more plump, rounder, and ready to use, but the dried are easy to use, and great to keep on hand as they have a long shelf life," McGlinn notes. You'll also need beef, either stir fry strips or top sirloin, carrots, garlic, ginger, scallions, baby bok choy, and canned baby corn. Sauce and seasoning-wise, get out some oyster sauce, soy sauce, sesame oil, canola oil for cooking, and cornstarch. "If you don't have oyster sauce, just omit it, and add some water to make up for the lost liquid. Oyster sauce will add a nice, rich body to the sauce, so it's worth keeping on hand for stir fries."

Marinate the beef, and prep the veggies

The first thing you'll do is marinate the beef in a mixture of 2 tablespoons soy sauce, 1 teaspoon sesame oil, and cornstarch. "The cornstarch seals in the juices and crisps the beef a bit, then further helps to thicken the sauce. It works differently than flour, but flour can be swapped in a pinch," McGlinn explains. Let marinate for at least 30 minutes. 

Once your beef is marinating, prep your vegetables and aromatics. Mince the garlic and ginger, chop the scallions and bok choy, and peel and julienne the carrots. This is also a good time to make your sauce by simply stirring together the remaining 4 tablespoons soy sauce, 2 teaspoons sesame oil, and oyster sauce. "It's important to measure everything out first for stir frys because the wok cooks quickly and efficiently; you won't have time to chop while anything's in the wok. Allow yourself plenty of prep time for a fast and foolproof stir fry."

Cook the vegetables

Get out your wok, and heat it over medium. If you don't have a wok, McGlinn says to "Use a deep skillet. Cast iron is okay, but I'd use a stainless, or carbon steel frying pan." Once your pan is nice and hot, add the marinated beef, and let it cook for a few minutes on each side, then remove it from the pan. Turn the heat down, then toss in the scallion whites, ginger, and garlic. After briefly letting that cook, toss in the carrots, corn, and bok choy, and cook until everything's starting to brown, about 4 minutes. Then, pour in the oyster sauce mixture, and bring it to a light boil. 

Add the udon noodles

Once boiling, move the veggies over to the side, and gently stir the noodles so they separate without tearing. "If you're using dried [noodles], just [boil] them [till] al dente before tossing them into the wok. [If using] the fresh, try not to tear the clump apart before it cooks. This will result in small, broken pieces of noodle. Let the udon boil into the sauce, adding water if needed, until the noodles break apart easily. This is easiest to do using chopsticks. If your wok is small, try boiling 1 chunk of udon [noodles] at a time," McGlinn explains.

Serve your beef and udon noodle stir fry

After you've tossed together your noodles and veggies, add the cooked beef back in, and give it a good stir so everything gets nice and saucy. Garnish your stir fry with scallion greens, and it's ready to enjoy. "I love having gyoza and edamame as an appetizer for noodle dishes," McGlinn suggests, "and I always have this with a carafe of sake."

This recipe makes 4 servings, so if you're making this for 1 or 2 people, you'll probably end up with leftovers. That's no problem: "Stir frys save really well. Just store it in an airtight container, and microwave until hot. The sauce doesn't get absorbed by the noodles, so the dish is easy to reheat, and serve as is. Store for up to 5 days."

Beef And Udon Noodle Stir Fry Recipe
5 from 21 ratings
Stir frys are a quick and easy way to get a delicious meal on the table, and this beef and udon noodle stir fry recipe is no exception.
Prep Time
Cook Time
udon stir fry with chopsticks
Total time: 55 minutes
  • 6 tablespoons soy sauce, divided
  • 3 teaspoons sesame oil, divided
  • 1 teaspoon cornstarch
  • 1 pound stir fry strips, or top sirloin sliced into strips
  • 1 tablespoon oyster sauce
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 scallions, chopped, white and green parts separated
  • 2 carrots, peeled and julienned
  • 8 ounces baby corn
  • 2 baby bok choy, roughly chopped
  • 14 ounces dried or fresh udon noodles
  1. In a medium-sized bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, and cornstarch. Add the beef strips, and toss well to coat. Let marinate for 30 minutes.
  2. While the beef marinates, chop all the vegetables. In a small bowl, whisk together the remaining 4 tablespoons soy sauce, 2 teaspoons sesame oil, and oyster sauce until well combined. Set aside.
  3. Heat a wok over medium heat. Once hot, add the marinated beef strips, and cook until browned on either side, about 5 minutes. Beef may be slightly pink in the center. Remove from the wok, and set aside.
  4. Turn the heat to medium-low, and add the garlic, ginger, and scallion whites. Cook until softened and fragrant, about 2 minutes.
  5. Add the carrots, baby corn, and bok choy, and toss, cooking until it starts to brown, about 4 minutes. Add the stir fry sauce, and bring to a boil.
  6. Once boiling, add the udon noodles to the sauce, pushing the vegetables to the side to allow the udon to boil in the sauce. As the udon softens, gently break the noodles apart, and toss in with the vegetables.
  7. Once the noodles are completely softened, about 2 minutes, return the steak to the wok, and toss to combine. Once the stir fry is coated in sauce, remove from the heat. To serve, garnish with the reserved scallion greens.
Calories per Serving 713
Total Fat 30.0 g
Saturated Fat 8.1 g
Trans Fat 0.0 g
Cholesterol 160.9 mg
Total Carbohydrates 73.1 g
Dietary Fiber 3.0 g
Total Sugars 5.9 g
Sodium 1,560.2 mg
Protein 38.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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