Description
Delicious Beef Yaki Udon Noodles featuring tender sirloin steak, fresh baby bok choy, shiitake mushrooms, and crisp carrots stir-fried with thick udon noodles in a savory soy-based sauce. This quick and flavorful Japanese stir-fry dish is perfect for a wholesome weeknight dinner and serves six.
Ingredients
Main Ingredients
- 14 Ounces udon noodles
- 2 sirloin steaks
- 8 Ounces baby bok choy, sliced
- ½ Cup shiitake mushrooms, sliced
- 2 carrots, sliced
- 5 scallions, cut into 2-inch strips
Marinade and Sauce Ingredients
- 1 Teaspoon baking soda
- 2 Tablespoons soy sauce (dark)
- ⅓ Cup tamari soy sauce
- 2 Tablespoons mirin
- 2 Teaspoons brown sugar
- 1 Teaspoon sesame oil
- 1 Tablespoon cornstarch
Optional Garnish
- Japanese red pickled ginger
Instructions
- Make the sauce: In a bowl, combine dark soy sauce, tamari soy sauce, mirin, brown sugar, sesame oil, and cornstarch. Whisk all the ingredients together well to create a smooth, flavorful sauce.
- Prepare the steak: Thinly slice the sirloin steaks. Place the slices in a bowl and season with salt, pepper, and baking soda. Toss to coat evenly, then add 1 tablespoon of the prepared sauce and mix well to marinate briefly.
- Blanch the noodles: Bring a pot of water to a boil and add the udon noodles. Blanch the noodles for 2 minutes until warmed and slightly tender. Drain thoroughly and rinse under cold water to stop cooking. Set aside.
- Stir-fry the vegetables: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the sliced baby bok choy, shiitake mushrooms, carrots, and scallions. Stir-fry the vegetables for about 5 minutes until they are tender but still crisp.
- Cook the steak: Push the vegetables up the sides of the wok to create space in the center. Add the marinated steak slices to the center. Stir-fry the meat for 2 minutes until it is browned and cooked through.
- Combine and cook: Add the blanched udon noodles and the remaining sauce to the wok. Toss and stir everything together thoroughly to coat the noodles and ingredients with the sauce. Cook for an additional 5 minutes until everything is heated through and flavors meld.
- Garnish and serve: Transfer the beef yaki udon to serving plates and garnish with Japanese red pickled ginger if desired. Serve immediately while hot.
Notes
- You can substitute sirloin with ribeye or flank steak for different textures.
- Adjust the amount of soy sauce or sugar in the sauce to your taste preference.
- Baking soda tenderizes the beef; do not skip this step for best results.
- Feel free to add other vegetables like bell peppers or snap peas.
- Pickled ginger adds a nice tangy contrast but is optional.
