Beef and Broccoli Udon Stir

Name: Beef and Broccoli Udon Stir-Fry (30-Minute)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs sirloin steak, cubed; 1/4 cup dark soy sauce; 1/2 cup light soy sauce; 1/4 cup oyster sauce; 2 tbsp brown sugar; 3 packages (approx. 21 oz) frozen pre-cooked udon noodles; 1 lb broccoli, cut into florets; 2 tbsp cooking oil, divided; 3 cloves garlic, minced

This beef and broccoli udon stir-fry combines tender sirloin steak, crisp broccoli florets, and chewy udon noodles tossed in a savory soy and oyster sauce, coming together in under 30 minutes for an easy weeknight meal.

🌍Asian 🏷️Beef and broccoli 🏷️Udon 🏷️Stir-fry 🏷️Noodles Beef

🏷️

🏷️Broccoli

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs sirloin steak, cubed
1/4 cup dark soy sauce
1/2 cup light soy sauce
1/4 cup oyster sauce
2 tbsp brown sugar
3 packages (approx. 21 oz) frozen pre-cooked udon noodles
1 lb broccoli, cut into florets
2 tbsp cooking oil, divided
3 cloves garlic, minced

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Instructions

1
In a bowl, combine the cubed sirloin steak with dark soy sauce, light soy sauce, oyster sauce, and brown sugar. Mix well to marinate.
2
Bring a pot of water to a boil. Add the frozen udon noodles and cook for about 30 seconds, just until the strands separate.
3
Immediately remove the noodles from the water, drain, and set aside.
4
Heat 1 tablespoon of cooking oil in a large wok or skillet over high heat. Add the broccoli florets and stir-fry until tender-crisp. Remove from the wok and set aside.
5
Add the remaining tablespoon of oil to the wok. Add the marinated beef in a single layer and cook until browned on all sides.
6
Add the minced garlic and stir-fry for 30 seconds until fragrant.
7
Return the cooked broccoli to the wok with the beef.
8
Add the separated udon noodles to the wok.
9
Pour the remaining marinade over the noodles and toss everything together until well-coated and heated through.
10
Serve immediately.

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Tips & Notes

Pro tips

Cube beef evenly and let it come to room temperature before cooking so it sears properly without overcooking the edges.
Use high heat and cook beef in batches to avoid crowding the pan, which causes steaming instead of searing.
Prepare all ingredients (mise en place) before cooking since the stir-fry comes together in minutes.
Taste the sauce mixture before adding it to the wok—adjust soy, oyster sauce, and brown sugar to your preference since brands vary in saltiness.

Substitutions

Sirloin steak → flank steak or ribeye (both tender and quick-cooking)
Frozen udon noodles → fresh ramen or thick rice noodles (adjust cooking time)
Dark soy sauce + light soy sauce → 3/4 cup regular soy sauce (simplifies without major flavor loss)
Broccoli → snap peas, bok choy, or bell peppers (similar cooking time and texture)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water to loosen the sauce if needed.

Equipment

wok or large skillet · cutting board and knife

Common Questions

Can I use fresh udon noodles instead of frozen?

Yes. Fresh udon noodles cook faster (2–3 minutes) than frozen pre-cooked ones. Add them near the end to avoid overcooking and mushiness.

What cut of beef works best for this stir-fry?

Sirloin steak cooks quickly and stays tender when cubed and cooked over high heat. Flank steak or ribeye are good alternatives.

How do I keep the broccoli crisp?

Add broccoli during the last 4–5 minutes of cooking so it stays tender-crisp. Overcooking will make it mushy.

Can I make this ahead of time?

Cook components separately and store in airtight containers for up to 3 days. Reheat noodles and sauce gently in a wok or skillet, then combine with beef and broccoli to avoid sogginess.