Beef Yaki Udon Stir Fry (20-Minute) | CookOS

Beef Yaki Udon Stir Fry

Name: Beef Yaki Udon Stir Fry (20-Minute)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 tbsp soy sauce; 2 tbsp dark soy sauce; 2 tbsp mirin; 1 tbsp honey; 1 tsp rice wine vinegar; 1 tsp sesame oil; 1 tbsp water; 1 tbsp butter; 1/2 brown onion, sliced; 4 cloves garlic, minced; 4 stalks green onion, chopped; 225g sliced beef; 1 pack udon noodles (approx. 200g); 1 tsp toasted sesame seeds, for garnish; 1 tsp crispy seaweed, for garnish; sliced spring onion, for garnish

Beef Yaki Udon Stir Fry is a Japanese-inspired one-pan dish combining tender sliced beef, chewy udon noodles, and a savory soy-mirin glaze that comes together in under 20 minutes.

🌍Japanese 🏷️Beef yaki udon 🏷️Udon 🏷️Stir-fry 🏷️Beef 🏷️Noodles

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

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Ingredients

2 tbsp soy sauce
2 tbsp dark soy sauce
2 tbsp mirin
1 tbsp honey
1 tsp rice wine vinegar
1 tsp sesame oil
1 tbsp water
1 tbsp butter
1/2 brown onion, sliced
4 cloves garlic, minced
4 stalks green onion, chopped
225g sliced beef
1 pack udon noodles (approx. 200g)
1 tsp toasted sesame seeds, for garnishoptional
1 tsp crispy seaweed, for garnishoptional
sliced spring onion, for garnishoptional

16 Ingredients

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Instructions

1
In a measuring cup or small bowl, combine soy sauce, dark soy sauce, mirin, honey, rice wine vinegar, sesame oil, and water.
2
Whisk the sauce ingredients until well combined and set aside.
3
In a large pan or wok over medium-high heat, melt the butter.
4
Add the sliced brown onion, minced garlic, and chopped green onions.
5
Stir-fry until the onions are fragrant and translucent.
6
Add the sliced beef to the pan.
7
Sauté the beef until it is slightly browned.
8
Add the udon noodles to the pan.
9
Pour the prepared sauce over the noodles and beef.
10
Add more chopped green onion if desired.
11
Mix everything together until the noodles and beef are fully coated in the sauce.
12
Transfer the beef yaki udon to a serving bowl.
13
Garnish with sliced spring onion, toasted sesame seeds, and crispy seaweed.

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Tips & Notes

Pro tips

Slice beef thinly against the grain and cook it first until just browned; set aside to keep it tender and prevent overcooking.
Add the sauce in the final 2–3 minutes and toss gently to coat noodles and beef evenly without breaking the noodles.
Use medium-high heat throughout; high heat will scorch the sauce and bitter the mirin.
Mince garlic fresh just before cooking—pre-minced garlic loses potency and flavor impact in quick stir-fries.

Substitutions

Dark soy sauce → additional regular soy sauce (adds saltiness; reduce total soy to 3 tbsp combined)
Mirin → honey or brown sugar (use same amount; flavor will be less complex but still sweet)
Rice wine vinegar → white wine vinegar or apple cider vinegar (taste and adjust; flavor profile shifts slightly)
Butter → neutral oil like canola or sesame oil (butter adds richness; oil is lighter)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water, stirring gently, until heated through.