Beef Udon Stir-Fry: The Ultimate Beef Udon Recipe
Introduction to Beef Udon Stir-Fry
Are you looking for a quick and tasty meal that packs a punch of flavor? Look no further than this Beef Udon Stir-Fry! This delightful dish combines tender beef, fresh udon noodles, and vibrant vegetables, making it not only satisfying but also a feast for the eyes. Perfect for busy weeknights, this recipe is sure to become a family favorite!
A Personal Story Behind My Beef Udon Journey
I remember the first time I tasted beef udon stir-fry at a cozy little restaurant in my neighborhood. The rich flavors and comforting warmth of the dish immediately captivated me. Since then, I’ve made it a point to recreate that experience at home. With a few simple ingredients and a little love, this dish brings back fond memories and fills the kitchen with enticing aromas.
What Makes This Beef Udon Recipe Special?
This Beef Udon Stir-Fry recipe stands out for its simplicity and versatility. You can easily customize it with your favorite vegetables or proteins, making it a flexible option for any palate. The combination of dark soy sauce, oyster sauce, and tomato paste creates a rich, savory sauce that coats the udon noodles perfectly. Plus, it’s ready in just about 25 minutes, making it an ideal choice for a quick dinner that doesn’t compromise on taste.
The Full Beef Udon Recipe
Ingredients
- 1 pack Fresh Udon (7 oz, or 200g)
- 3.5 oz Shabu Shabu Beef (100g)
- 1/2 Onion, sliced
- 1 tsp Minced Garlic
- 1/2 tsp Minced Ginger (optional)
- 1/4 cup Dark Soy Sauce (or Kicap Manis)
- 1 tsp Oyster Sauce
- 1 tbsp Tomato Paste
- 2 tsp Black Pepper (adjust to taste)
- 1 cup Water
- A handful of Chye Sim (or any leafy greens)
- 2 tsp Cornstarch + water for slurry
Instructions
- Heat oil in a pan over medium heat. Add the sliced onions, minced garlic, and optional ginger. Stir-fry until fragrant, about 2-3 minutes. This step enhances the flavor base of your dish.
- Add the shabu shabu beef slices to the pan and cook until browned, approximately 3-4 minutes. Make sure not to overcrowd the pan to achieve a nice sear.
- Mix in the dark soy sauce, oyster sauce, tomato paste, and black pepper with the beef. Pour in the water to create a sauce. For convenience, you can pre-mix these ingredients in a bowl before adding them.
- Add the udon noodles to the sauce, gently separating them until they are no longer in a block. Allow the sauce to come to a boil, which should take about 2-3 minutes.
- Once boiling, add the leafy greens, such as chye sim, and stir gently until they are wilted, about 1-2 minutes.
- Gradually add the cornstarch slurry to the pan, stirring continuously until the sauce thickens to your desired consistency, which should take about 1-2 minutes. Serve hot and enjoy!
Serving Suggestions and Variations for Beef Udon Stir-Fry
This Beef Udon Stir-Fry is delicious served on its own but can also be paired with a side of steamed rice or additional vegetables for a heartier meal. Feel free to experiment with your favorite veggies like bell peppers, carrots, or broccoli for added nutrition and color. If you’re looking for a spicy kick, consider adding a pinch of chili flakes or some sliced chili peppers to the stir-fry.
Frequently Asked Questions About Beef Udon Stir-Fry
Can I use frozen udon noodles?
Yes, frozen udon noodles work well in this recipe. Just thaw them before adding to the stir-fry.
How can I make this dish vegetarian?
You can replace the beef with tofu or tempeh and use vegetable broth instead of water for a vegetarian option.
What other sauces can I use?
Feel free to experiment with teriyaki sauce or hoisin sauce for a different flavor profile.
Note: No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Beef Udon Stir-Fry
Equipment
- Pan For stir-frying the ingredients.
- Cutting Board For chopping vegetables.
- Knife For slicing the beef and vegetables.
Ingredients
Main Ingredients
- 7 oz Fresh Udon or 200g
- 3.5 oz Shabu Shabu Beef or 100g
- 0.5 piece Onion sliced
- 1 tsp Minced Garlic
- 0.5 tsp Minced Ginger optional
- 0.25 cup Dark Soy Sauce or Kicap Manis
- 1 tsp Oyster Sauce
- 1 tbsp Tomato Paste
- 2 tsp Black Pepper adjust to taste
- 1 cup Water
- 1 handful Chye Sim or any leafy greens
- 2 tsp Cornstarch
- cup Water for slurry
Instructions
- Heat oil in a pan over medium heat. Add the sliced onions, minced garlic, and optional ginger. Stir-fry until fragrant, about 2-3 minutes. This step enhances the flavor base of your dish.
- Add the shabu shabu beef slices to the pan and cook until browned, approximately 3-4 minutes. Make sure not to overcrowd the pan to achieve a nice sear.
- Mix in the dark soy sauce, oyster sauce, tomato paste, and black pepper with the beef. Pour in the water to create a sauce. For convenience, you can pre-mix these ingredients in a bowl before adding them.
- Add the udon noodles to the sauce, gently separating them until they are no longer in a block. Allow the sauce to come to a boil, which should take about 2-3 minutes.
- Once boiling, add the leafy greens, such as chye sim, and stir gently until they are wilted, about 1-2 minutes.
- Gradually add the cornstarch slurry to the pan, stirring continuously until the sauce thickens to your desired consistency, which should take about 1-2 minutes. Serve hot and enjoy!