Savory Beef Udon Stir-Fry
How to Make Delicious Beef Yaki-Udon at Home
Here’s a simple and satisfying beef stir-fried udon I made for a weekend lunch. To give it that authentic yaki-udon feel, I added plenty of katsuobushi (bonito flakes) and generous amounts of beef, which made it even more delicious. The mild flavor of the beef beautifully complemented the savory umami of the tsuyu sauce, creating a delightful taste. This udon is perfect for slurping up! 🙂
Ingredients- Udon noodles, 2 servings
- Beef brisket (thinly sliced for shabu-shabu) 200g
- Shiitake mushrooms, 2
- Minced garlic, 1 Tbsp
- Carrot, 30g
- Onion, 40g
- Scallions, a small amount (for garnish)
- Katsuobushi (bonito flakes), 3g
- Soy sauce, 2 Tbsp
- Tsuyu (Japanese dipping sauce), 3 Tbsp
- Sugar, 1 tsp
- Mirin (sweet rice wine), 1 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables for your beef stir-fried udon. Thinly slice the shiitake mushrooms, removing the stems. Slice the onion similarly, and julienne the carrot. For the beef, using thinly sliced brisket, perfect for shabu-shabu, will ensure tenderness. If using a thicker cut, pat it dry with paper towels and slice it thinly.
Step 2
Let’s make the sauce that will bring this udon to life! In a small bowl, combine 2 Tbsp soy sauce, 3 Tbsp tsuyu (for that essential savory depth), 1 Tbsp mirin (to add sweetness and remove any raw alcohol smell), and 1 tsp sugar. Stir well until the sugar is completely dissolved. Having the sauce ready beforehand makes the stir-frying process much smoother.
Step 3
Get your katsuobushi ready – this adds a wonderful smoky aroma and authentic yaki-udon flavor. About 3g is a good amount to sprinkle over the finished dish.
Step 4
Now, let’s prepare the udon noodles. Use 2 servings of fresh udon noodles (refrigerated or frozen). Bring a pot of water to a rolling boil. Add the udon noodles and cook for just 1 minute until they are lightly heated through. Be careful not to overcook them, as they can become mushy. Immediately drain the noodles and rinse them quickly under cold running water to stop the cooking process and firm them up. Drain them well in a colander. This technique ensures the noodles remain wonderfully chewy.
Step 5
Heat a lightly oiled frying pan over medium-high heat. Add the sliced beef and stir-fry until it’s just cooked through and no longer pink. Stir-frying quickly over high heat helps to seal in the juices, keeping the beef tender and flavorful.
Step 6
Once the beef is mostly cooked, add 1 Tbsp of minced garlic and the sliced onions to the pan. Continue to stir-fry until the onions become translucent and fragrant, releasing their natural sweetness.
Step 7
As the onions soften, add the julienned carrots and sliced shiitake mushrooms. Stir-fry for another minute or two until the vegetables are slightly tender but still retain a pleasant crispness. You don’t want them to be overly soft.
Step 8
When the vegetables are almost tender, add the prepared udon noodles and the pre-mixed sauce to the pan. Increase the heat to high and stir-fry vigorously, ensuring the sauce coats every strand of noodle and vegetable evenly. Continue stir-frying until the sauce thickens slightly and clings to the noodles.
Step 9
Transfer the delicious stir-fried udon to a serving plate. Garnish with finely chopped scallions for a fresh, colorful finish. Finally, sprinkle generously with katsuobushi for that authentic smoky aroma and taste. Enjoy your homemade savory beef udon stir-fry!
