Beef Yaki Udon
Equipment
Ingredients
Beef and Noodles
- 6 oz thinly sliced beef, see note 1
- 1 tsp shaoxing wine
- ½ tsp cornstarch
- Pinch of salt
- ½ onion, sliced
- 1 scallion, white and green parts separated
- 1 cup green cabbage, sliced
- ½ cup matchstick carrots
- 6 oz udon noodles
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp vinegar
- 1 tsp sugar
Instructions
- Marinate beef with shaoxing wine, cornstarch, and salt for 15 minutes.
- Cook udon 1 minute before al dente.
- In a pan, brown beef for 2 minutes, remove.
- Cook onion and white scallion parts for 2 minutes, then add cabbage and carrots.
- Add noodles, sauce, and beef. Toss to coat.
- Add green scallions, toss again, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Beef Yaki Udon is One of My Go-To’s
Beef Yaki Udon is one of those dishes that feels like a treat but is secretly super quick and easy to make. Thick, chewy udon noodles soak up a savory-sweet glaze, while tender beef adds richness and colorful veggies bring freshness and crunch. This is one of my go-to recipes when I’m craving something hearty and satisfying without spending much time in the kitchen. It’s fast, comforting, and honestly better than takeout.
The Star Of Beef Yaki Udon: Chewy Noodles, Savory Sauce
The real star of this dish is the udon. Their bouncy texture makes every bite satisfying, and they cling to the sauce perfectly. The beef gets a quick marinade that keeps it tender even after a high-heat sear, and when paired with onions, cabbage, and carrots, you get a perfect balance of savory, slightly sweet, and just a hint of tang. Every time I make this, I end up going back for seconds before the pan even cools.
Ingredients for Beef Yaki Udon
Beef:
- 6 oz thinly sliced beef
- 1 teaspoon shaoxing wine
- 1/2 teaspoon cornstarch
- Pinch of salt
Vegetables & Noodles:
- 1/2 onion, sliced
- 1 scallion, white and green parts separated
- 1 cup green cabbage, sliced
- 1/2 cup matchstick carrots
- 6 oz udon noodles
Sauce:
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
How to Make Beef Yaki Udon
Marinate beef with shaoxing wine, cornstarch, and salt for 15 minutes.
Cook udon noodles 1 minute before al dente, then drain.
Mix together light soy sauce, dark soy sauce, vinegar, and sugar
In a pan over high heat, brown beef for 2 minutes, then remove and cook onion and white scallion parts for 2 minutes, then add cabbage and carrots.
Add noodles, sauce, and beef to the pan. Toss to coat evenly.
Add green scallions, toss again, and serve hot.
Tips and Variations
Use fresh or frozen udon noodles for the best chewy texture. If using dried noodles, cook according to package directions before stir-frying. For extra depth, add a splash of oyster sauce or sesame oil at the end of cooking.
Why I Keep Making Beef Yaki Udon
This recipe is endlessly customizable. Swap cabbage for bok choy or snap peas, add chili oil for heat, or try it with chicken or tofu instead of beef. The sauce base works with just about anything, making it a perfect weeknight option. Whether I’m making it for a quick dinner or a late-night craving, it’s always a hit.
How to Serve Beef Yaki Udon
Serve right away for the best texture, straight from the wok or pan. Pair it with miso soup, gyoza, or Japanese pickles for a complete meal.
Frequently Asked Questions
Can I make this vegetarian?
Yes! Replace the beef with slices of extra firm tofu or mushrooms.
What type of beef works best?
Thinly sliced flank steak or sirloin works best, but shaved beef is also great.
Do I need shaoxing wine?
It adds depth, but you can substitute with dry sherry or omit it entirely.
Can I meal prep Beef Yaki Udon?
It’s best eaten fresh, but you can store leftovers in the fridge for up to 2 days and reheat in a hot pan.
More Recipes to Try
• Try my Beef Chow Fun for another of my favorite noodle recipes!
• Make my Sticky Crispy Beef for a sweet-savory favorite.
• For a Japanese-inspired pairing, my Chicken Katsu Curry is perfect!
