Spicy Beef Udon Stir Fry (Print version)
Tender beef, udon noodles, and crisp vegetables combined in a flavorful spicy stir fry.
# What you'll need:
→ Beef
01 - 14 oz sirloin steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, thinly sliced
06 - 1 medium carrot, julienned
07 - 3.5 oz sugar snap peas, trimmed
08 - 3 spring onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tbsp fresh ginger, grated
→ Noodles
11 - 14 oz fresh udon noodles
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp oyster sauce
14 - 1 tbsp sriracha or chili garlic sauce, adjust to taste
15 - 2 tbsp mirin or dry sherry
16 - 1 tbsp brown sugar
17 - 1 tsp rice vinegar
→ For Stir Fry
18 - 2 tbsp vegetable oil
19 - 1 tsp toasted sesame seeds, optional for garnish
# How to make it:
01 - Combine the sliced sirloin with cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon sesame oil in a medium bowl. Mix thoroughly and let rest for 10 minutes.
02 - Whisk together soy sauce, oyster sauce, sriracha, mirin, brown sugar, and rice vinegar in a small bowl until sugar dissolves. Set aside.
03 - Cook udon noodles according to package instructions. Drain well and set aside.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the wok. Stir fry garlic, ginger, bell pepper, carrot, and sugar snap peas for 2 to 3 minutes until crisp-tender.
06 - Return beef to the wok, add cooked udon noodles, then pour in the prepared sauce. Toss continuously for 2 to 3 minutes to coat evenly and heat through.
07 - Stir in sliced spring onions. Remove from heat, garnish with toasted sesame seeds if desired, and serve immediately.
# Expert suggestions:
01 -
- The beef stays tender and the vegetables keep their snap, which means you're eating something that feels light but deeply satisfying.
- It comes together in under 35 minutes, so weeknight dinners can actually include that wok-kissed flavor you'd normally order out for.
- One sauce does all the heavy lifting, balancing heat, umami, and brightness in every single bite.
02 -
- High heat is non-negotiable here—a medium flame will cook the vegetables through before browning the beef, leaving everything tasting steamed rather than stir-fried.
- Don't crowd the pan when searing the beef, and don't stir it immediately; that moment of contact with the hot surface is what creates the caramelized crust that makes it taste special.
- If your noodles clump while you're cooking the vegetables, toss them with a touch of oil while they're still warm so they stay separate and coat evenly with the sauce.
03 -
- Slice your beef against the grain for maximum tenderness—look at the lines running through the meat and cut perpendicular to them.
- Don't let the sauce sit in the bottom of the wok; toss constantly so it coats everything evenly and no noodle stays plain.