Name: Saucy 15 Minute Beef Udon Noodles with Veggies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 udon noodles (frozen or fresh cooked); 10-12 oz thinly sliced steak (ribeye, sirloin, flank, or shaved beef); 1 tbsp avocado oil or ghee; ½ small yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tsp grated ginger (fresh or jarred); 1 cup shredded green cabbage; 1 cup sliced mushrooms (shiitake or cremini); ½ red bell pepper, thinly sliced; 2-3 scallions, sliced (whites for cooking, greens for topping); 3 tbsp coconut aminos (or soy sauce); 2 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp coconut sugar (or brown sugar/honey); 1-2 tsp chili crisp or sriracha, to taste; ¼ cup noodle water or broth, to loosen sauce if needed; Sesame seeds; Extra chili crisp; Lime wedge

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Introduction

This Saucy 15 Minute Beef Udon Noodles recipe is a quick and flavorful weeknight dinner packed with tender steak and fresh veggies. The rich, savory sauce brings everything together for a comforting and satisfying meal that’s ready in no time.

A round metal pan filled with stir-fried noodles layered with thin slices of brown beef, light beige noodles twisted throughout, and bright red strips of bell pepper. The noodles and beef are mixed with small pieces of caramelized onions, creating a slightly shiny and textured appearance. Around the pan, there are green onions on the white marbled surface to the top left, whole mushrooms, garlic bulbs, and ginger root to the top right. At the bottom right of the pan, a small white bowl contains a red chili sauce with seeds and a gold spoon inside. A rust-colored cloth is placed under the pan’s handle on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 udon noodles (frozen or fresh cooked)
10-12 oz thinly sliced steak (ribeye, sirloin, flank, or shaved beef)
1 tbsp avocado oil or ghee
½ small yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp grated ginger (fresh or jarred)
1 cup shredded green cabbage
1 cup sliced mushrooms (shiitake or cremini)
½ red bell pepper, thinly sliced
2-3 scallions, sliced (whites for cooking, greens for topping)
3 tbsp coconut aminos (or soy sauce)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp coconut sugar (or brown sugar, or honey)
1-2 tsp chili crisp or sriracha (to taste)
¼ cup noodle water or broth (to loosen the sauce if needed)
Sesame seeds, for garnish
Extra chili crisp, for garnish
Lime wedge, optional for serving

Instructions

Step 1: Bring a small pot of water to a boil. Cook udon noodles for 1–2 minutes until loosened. Reserve a splash of the cooking water, then drain and set noodles aside.
Step 2: Heat avocado oil or ghee in a large skillet over medium-high heat. Add the steak in an even layer and sear for 1–2 minutes per side until just browned. Remove steak from the skillet and set aside—it will finish cooking in the sauce.
Step 3: In the same skillet, add mushrooms, sliced onion, and red bell pepper. Cook for 2–3 minutes until softened. Add shredded cabbage and scallion whites, cooking for another 1–2 minutes. Stir in minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Step 4: Lower the heat to medium. In a small bowl, combine coconut aminos, hoisin sauce, rice vinegar, coconut sugar, and chili crisp. Pour this sauce mixture into the skillet and stir until it becomes glossy and bubbly.
Step 5: Return the cooked udon noodles and steak to the skillet. Toss everything together so the noodles and steak are coated evenly in the sauce. Add reserved noodle water or broth as needed to loosen the sauce to your desired consistency.
Step 6: Remove from heat and top with scallion greens, sesame seeds, and extra chili crisp. Serve with a wedge of lime for a fresh finish if desired.

Tips & Variations

Use ribeye or sirloin for tender, flavorful beef; flank steak also works well when thinly sliced.
Adjust the heat by adding more or less chili crisp or sriracha according to your spice preference.
For a gluten-free version, use tamari instead of soy sauce and check that hoisin sauce is gluten-free.
Feel free to swap the vegetables for whatever you have on hand, like snap peas or baby bok choy.
If fresh udon noodles aren’t available, dried udon or even thick rice noodles can be a good substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce and prevent drying out. Best enjoyed fresh but still tasty the next day.

How to Serve

The image shows a round white bowl filled with thick, light brown udon noodles mixed with dark brown sliced beef, light brown sautéed mushrooms, and thin slices of red bell pepper scattered evenly throughout. There are small pieces of green onion sprinkled on top, with some sesame seeds added for texture. Around the bowl, there are light beige wooden chopsticks resting on an orange cloth napkin. The surface beneath is a white marbled texture, with small bowls holding red chili sauce, green onion slices, and sesame seeds visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute thinly sliced chicken, pork, or even tofu for a different protein. Adjust cooking times accordingly to ensure the meat is cooked through.

Are frozen udon noodles okay to use?

Absolutely. Frozen udon noodles work great and just need to be briefly cooked or thawed before adding to the dish.