Beef Yaki Udon

Wok-fried udon noodle dish with a savory soy-based sauce, udon noodles and vegetables. A quick, easy, tasty weeknight dinner!

5 from 40 votes

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Course: Lunch, Main Course

Cuisine: Asian, Japanese

Prep Time: 10

Cook Time: 10

Marinating Time: 1

Total Time: 1 20

Servings: people

Calories: 357kcal

2 packets fresh udon noodles about 16 ounces
1 pound beef stir-fry strips or sliced sirloin, tri-tip, ribeye, top loin (strip), or tenderloin
1 tablespoon neutral oil such a vegetable, grapeseed or avocado oil
½ large onion yellow, sweet or red
2 carrots peeled, cut on the bias
1 zucchini cut on the bias
8 ounces mushrooms sliced
1 small head broccoli chopped into bite-sized pieces
1 jalapeño sliced thin, on the bias
4 scallions sliced thick, on the bias, plus more for garnish

Finely mince or grate the garlic and ginger on a microplane. Add the remaining marinade ingredients to a bowl and mix with the garlic and ginger.
Pour half over the beef in a non-reactive container or gallon resealable plastic bag. Cover or seal and place in the refrigerator for 30 minutes to an hour. Place the reserved marinade in the fridge as well.

Place a wok or large stainless steel pan on high heat until hot.
Remove the beef from the marinade and pay dry. Discard the marinade.
Add the oil. When just shimmering, add the beef and cook until medium rare, or 145°F. Remove from the pan and set aside.
Add the onion and stir-fry until slightly softened.
Add the carrot, zucchini, broccoli, and jalapeño. Stir-fry for 1-2 minutes.
Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
Add noodles and the remaining sauce and stir-fry for 3 more minutes, add the beef back in, stir to coat, garnish with scallions, and serve immediately in bowls or on plates.

Feel free to use different vegetables you have on hand in place of or in addition to the vegetables listed here. Try bell peppers, celery, eggplant, cabbage or edamame.
All components of this dish can be stored for 3-4 days in the fridge.
You can freeze the leftovers of this dish for 2 months, defrost in the refrigerator overnight and heat in a pan or wok with a bit of oil when ready to eat.
You can use other proteins in this dish such as shrimp, chicken or tofu. You can also omit protein entirely.
If you cannot find fresh udon noodles, you can use dried udon noodles. Cook according to package directions.
If the ingredients stick while cooking, feel free to add a tiny bit of oil.
If you omit the jalapeño and still want a bit of heat, some sriracha or sambal oelek would be an excellent addition.