Garlic Sesame Beef Udon Stir-Fry
Equipment
- Cutting board and sharp knife
- Large skillet or wok
- Mixing bowl
- Tongs or chopsticks for tossing
- Small saucepan (optional, for boiling frozen udon noodles)
Ingredients
For the Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 1 clove garlic minced
- 1/2 tsp grated ginger
For the Stir-Fry
- 8 oz beef flank steak, sirloin, or ribeye, thinly sliced against the grain
- 2 packs 14-16 oz fresh or frozen udon noodles
- 2 tbsp vegetable oil divided
- 1 small onion thinly sliced
- 1 medium red bell pepper julienned
- 1 cup broccoli florets
- 2 cloves garlic minced
- 2 tbsp sesame seeds for garnish
- 2 green onions sliced (for garnish)
Instructions
Prep the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger. Set aside.
Cook the Udon Noodles
- If using frozen udon noodles, cook them according to the package instructions. Drain and rinse under cold water to prevent sticking. If using fresh noodles, they’re ready to use!
Cook the Beef
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook for 1-2 minutes per side until browned. Remove from the skillet and set aside.
Sauté the Veggies
- Add the remaining tablespoon of oil to the same skillet. Toss in the onion, bell pepper, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Combine and Stir-Fry
- Return the cooked beef to the skillet. Add the udon noodles and pour in the sauce. Use tongs to toss everything together, ensuring the noodles and ingredients are evenly coated with the sauce. Cook for 2-3 minutes until heated through.
Garnish and Serve
- Transfer the stir-fry to plates or bowls. Sprinkle with sesame seeds and green onions. Serve hot and enjoy!