Saucy 15 Minute Beef Udon Noodles with Veggies Recipe
This saucy 15-minute beef udon noodle dish is a quick and flavorful stir-fry that combines thinly sliced steak with vibrant vegetables and tender udon noodles, all coated in a glossy, savory sauce with a hint of sweetness and spice. Perfect for a satisfying weeknight meal, it balances rich umami flavors with fresh crunch and a touch of heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Noodles
- 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)
Sauce
- 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
To Garnish
- Sesame seeds
- Extra chili crisp
- Lime wedge
Instructions
- Cook Udon Noodles: Bring a small pot of water to a boil. Add the udon noodles and cook for 1–2 minutes until they loosen. Reserve about ¼ cup of noodle water, then drain the noodles and set them aside.
- Sear the Steak: Heat the avocado oil or ghee in a large skillet over medium-high heat. Add the thinly sliced steak in an even layer and sear for 1–2 minutes per side until just browned. Remove the steak from the skillet and set aside; it will finish cooking later in the sauce.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms, yellow onion, and red bell pepper. Cook for 2–3 minutes until softened. Then add the shredded cabbage and the white parts of the scallions, cooking for another 1–2 minutes. Stir in the minced garlic and grated ginger and sauté for 30 seconds until fragrant.
- Make the Sauce: Lower the heat to medium. In a small bowl, whisk together the coconut aminos, hoisin sauce, rice vinegar, coconut sugar, and chili crisp. Pour the sauce mixture into the skillet, stirring until the vegetables are coated with a glossy, bubbling sauce.
- Combine and Finish: Return the udon noodles and seared steak to the skillet. Toss everything together until the noodles and steak are thoroughly coated with the sauce. Add reserved noodle water as needed to loosen the sauce and achieve a saucy consistency.
- Garnish and Serve: Top the dish with the green parts of the scallions, a sprinkle of sesame seeds, and extra chili crisp for added heat. Serve immediately with a lime wedge on the side for squeezing over.
Notes
- You can substitute steak cuts with chicken, pork, or tofu for variations.
- Adjust the amount of chili crisp or sriracha based on your spice preference.
- If fresh udon noodles are not available, frozen ones or even soba noodles can be used.
- Reserve noodle water is crucial to help loosen the sauce; broth works well too.
- Use avocado oil or ghee for high smoke point, but other neutral oils can also work.
Keywords: Beef Udon Noodles, Quick Dinner, Stir-fry, Asian Noodles, Weeknight Meal, Udon Stir-fry
