Beef Udon Stir-Fry
Tender marinated beef slices wok-tossed with springy udon noodles and crisp vegetables in a savory brown sauce. A comforting Hong Kong-style classic that's ready in under 30 minutes.
Story
This recipe draws inspiration from classic Hong Kong-style cafe fare, where wok-heated noodles are a staple. The key is having everything prepped before you start cooking—once the wok is hot, the cooking happens fast.
Ingredients
dried or fresh udon noodles
400g
beef flank steak, thinly sliced against the grain
200g
baby bok choy, halved
4 pieces
yellow onion, sliced
1 medium
shiitake mushrooms, stemmed and sliced
4 large
garlic cloves, minced
3 cloves
vegetable oil
3 tablespoons
soy sauce
2 tablespoons
oyster sauce
1.5 tablespoons
dark soy sauce
1 teaspoon
sesame oil
1 teaspoon
sugar
1/2 teaspoon
water or beef broth
1/4 cup
Instructions
1
Prep the beef
Combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of sugar. Massage well and let sit for 10 minutes while you prep the other ingredients.
2
Cook the noodles
Bring a pot of water to boil. Add udon noodles and cook according to package directions until just tender (about 4-5 minutes for dried). Drain and rinse briefly under cold water to stop cooking, then toss with a little oil to prevent sticking.
3
Sear the beef
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon oil, then sear the beef in a single layer for 1-2 minutes until browned but still slightly pink inside. Remove and set aside.
4
Wok the vegetables
Add the remaining oil to the wok. Stir-fry onion and mushrooms for 2 minutes until softened. Add garlic and bok choy, cook another minute until bok choy turns bright green.
5
Combine and sauce
Add the noodles and beef back to the wok. Pour in the remaining soy sauce, oyster sauce, dark soy sauce, and water. Toss everything together over high heat for 2-3 minutes until the sauce coats the noodles and evaporates slightly. Serve immediately.
