Beef Udon Stir-Fry

Name: Beef Udon Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Tablespoons Mirin; 3 Tablespoons Soy Sauce; 2 Tablespoons Dark Soy Sauce; 1 Tablespoon Honey; 2 teaspoons Sesame Oil; 14 ounces Udon Noodles; 2 Tablespoons Oil, divided; 8 ounces Sirloin Steak, thinly sliced strips; 6 cloves Garlic, minced; 3.5 ounces Shitake Mushrooms, thinly sliced; 1 medium Red Bell Pepper, thinly sliced; 1 small White Onion, thinly sliced; 2 stalks Green Onion, thinly sliced; Additional green onions and sesame seeds for garnish

by Kayla Berman on March 20, 2026 0 comments

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Add some Asian-inspired flair to your dinner table with this deliciously simple Beef Udon Stir Fry recipe. This yummy takeout-fakeout comes together in just 30 minutes—less time than it’d take to get delivery!

I don’t think there’s any cuisine I don’t like, but Asian-inspired meals are some of my favorites. This beef udon stir fry is the newest kid on the block, and I have a feeling you’re going to love it. Tender slices of sirloin steak, colorful veggies, thick, bouncy noodles, and a honey-soy glaze come together in deliciously savory harmony. YUM!

Best of all, with this recipe you can get dinner on the table in a flash. Just 15 minutes of prep to get your mise en place set up, then 15 minutes in the pan, and voila! A restaurant-worthy bowl of slurp-tastic beef noodle stir fry is yours for the eating.

So, next time you’re itching to order from your favorite Japanese restaurant, do your pocketbook a favor and put down the phone. This easy stir fry beef udon is just as good, but it’ll cost you a fraction to make at home!

Love a speedy stir fry as much as I do? Check out my teriyaki shrimp stir fry and easy chicken stir fry recipes next!

Why You’ll Love This Beef & Noodle Stir Fry Recipe

Quick & Easy – Just 15 minutes of prep and 15 minutes of cook time are all it takes to get dinner on the table.
Craveworthy – Between the plush noodles, juicy beef, array of veggies, and savory-sweet stir-fry sauce, each bite is like a little party for your mouth. I can practically guarantee that you’ll love it so much, you won’t be able to wait to make it again! (Seriously. I went on like a 3 day udon marathon after I first made it. So good!)
Budget-Friendly – Steak may not be the cheapest protein out there, but with this beef and noodle stir-fry, you only need a single steak to feed a family of 4. And it’s for sure cheaper than going out to eat or ordering pick-up or delivery—you’ll be able to make the whole thing for the cost of just a single entrée at your favorite spot, and you don’t have to tip when you’re done!

Nutritional Deep Dive

This beef udon stir fry strikes a satisfying balance between comfort food and nourishing ingredients. Each serving comes in at about 585 calories, with 26 grams of protein thanks primarily to the sirloin steak. Protein helps keep you full and supports muscle maintenance, making this dish a hearty option for lunch or dinner.

The 68 grams of carbohydrates mostly come from the udon noodles, which provide the quick energy. While udon is traditionally made from refined wheat flour, pairing it with vegetables like shiitake mushrooms, bell pepper, onion, and green onion adds 4 grams of fiber, vitamins, and antioxidants that help round out the meal and contribute to digestive health and satiety.

With 23 grams of fat per serving, much of the richness comes from the sesame oil and cooking oil used in the stir fry. These fats add flavor and help carry the savory umami notes from the soy sauce, dark soy sauce, mirin, and honey-based sauce. Fat is also essential for nutrient absorption, so fear not!

Overall, the combination of lean protein, complex carbs, and fresh produce makes it a great option for a wholesome dinner. That said, there’s always room to tweak all of Wellness by Kay’s recipes to fit your nutritional needs. Here are just a few ideas to get you started:

If you’re looking to bump up the protein, start by increasing the sirloin slightly or swapping in a leaner cut like flank steak so you can add more without dramatically increasing fat. You can also stir in shelled edamame, which adds plant-based protein and fiber. Another easy option is to use a high-protein noodle alternative (some brands now make protein-enriched wheat noodles). If you love a saucier stir fry, you can also toss in a scrambled egg at the end or add a fried egg on top for an extra protein boost.
To increase fiber, bulk up the vegetables. Add shredded cabbage, broccoli florets, snap peas, or baby spinach to the stir fry. You can also swap half (or all) of the udon noodles for whole wheat spaghetti or a whole-grain noodle alternative for an easy fiber upgrade.
To lighten things up, reduce the noodle portion by about one-quarter and replace that volume with extra vegetables like zucchini, cabbage, or bean sprouts. You can also use a bit less oil for sautéing and rely more on a splash of broth to prevent sticking. Choosing a leaner cut of beef and trimming any visible fat before cooking can also bring calories down without sacrificing flavor.
Need to reduce the sodium? Because soy sauce and dark soy sauce contribute most of the sodium, opt for low-sodium versions of both. You can also replace part of the soy sauce with unsalted beef broth and add a squeeze of fresh lime at the end to brighten the flavor without needing as much salt.

Ingredients & Substitutions

Mirin – This Japanese rice wine lends a subtle sweetness and depth of flavor to the sauce. If you don’t have any on hand, rice wine vinegar or sweet sherry are good substitutes.
Soy Sauce – A quintessential umami-rich condiment made from fermented soybeans. Feel free to swap in tamari (a naturally gluten-free variety) or coconut aminos (also GF, but made without soy and slightly sweeter).
Dark Soy Sauce – A thicker, more concentrated version of standard soy sauce, imparting a richer, almost molasses-like flavor profile. To hack a version at home, mix regular soy sauce with brown sugar or molasses in a 1 tablespoon to ½ teaspoon ratio. You can also use kecap manis (a sweet Indonesian soy sauce) or oyster sauce instead.
Honey – The subtle floral notes of honey complements the savory flavors of soy sauce and mirin beautifully. Feel free to swap in agave nectar or maple syrup if needed.
Sesame Oil – Make sure you’re reaching for toasted sesame oil, which imparts a nutty punch. Untoasted sesame oil is neutral in flavor, so you’ll miss out on the extra layer of flavor.
Udon Noodles – These thick, chewy Japanese wheat noodles offer a satisfying, substantial texture that’s perfect for stir fries. Soba noodles (another Japanese variety) are a great alternative with a similarly chewy bite. They also happen to be gluten-free since they’re made with buckwheat.
Oil – Any neutral oil that can sustain high heat cooking works well here. Avocado oil, canola oil, or grapeseed oil are generally considered to have the healthiest fat profiles, but vegetable or canola oil will also do the trick.
Sirloin Steak – Sirloin is both lean and tender, making it ideal for stir frying. Other good options include flank steak or skirt steak.
Garlic – Fresh is best, but I won’t tell if you use jarred minced garlic to save prep time!
Shitake Mushrooms – I love the earthy, umami flavor of shitakes, but they’re not always easy to find. Feel free to swap in baby bella (cremini) mushrooms or portobello mushrooms if needed.
Red Bell Pepper – Strips of bell pepper add sweetness and crunch. Orange or yellow work just as well!
White Onion – White onions are typically used in stir fries since they retain an al dente “bite” after cooking. You can use yellow or red onions, but note they’ll get much softer more quickly.
Green Onion – Use both the whites and the dark green parts so you get both onion flavor and a pretty garnish out of the mix.

How To Make Beef Udon Stir Fry

Step 1: Prepare the Sauce. Combine all of the sauce ingredients, including the mirin, soy sauces, honey, and sesame oil, in a small bowl. Stir the mixture well to ensure all the flavors are incorporated, then set it aside for later use.

Step 2: Cook the Noodles. Follow the instructions on the package to cook the udon noodles. Make sure to salt your pasta water!

Step 3: Marinate the Steak. Drizzle the sliced sirloin steak with about 1 tablespoon of the prepared sauce and stir to coat the meat evenly. This brief marination will help infuse the steak with all those craveworthy savory-sweet flavors.

Step 4: Sear the Steak. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated steak pieces in a single layer. Allow the steak to cook undisturbed for about 60 seconds to develop a nice sear. Then, flip the pieces and continue cooking until the steak is cooked through. Transfer the seared steak to a bowl and loosely tent it with foil to keep it warm.

Step 5: Sauté the Aromatics. Reduce the heat to medium, then add the remaining oil and minced garlic to the skillet. Cook for 1 minute, stirring constantly, to allow the garlic to become fragrant and infuse the oil.

Step 6: Cook the Vegetables. Add the sliced shiitake mushrooms, red bell pepper, and white onion to the skillet. Continue cooking and stirring occasionally until the vegetables have softened to your desired texture.

Step 7: Assemble the Stir-Fry. Add the cooked udon noodles, seared steak, and green onions to the skillet. Pour in the remaining sauce and toss everything together to evenly coat the noodles and other ingredients. Cook for 2-3 minutes, or until everything is warmed through. Divide between 4 bowls, then garnish with green onions and sesame seeds. Enjoy!

browned beef slices in a pan with some of the stir fry sauce.

Optional Variations

Protein Swap – Swap the sirloin steak for boneless, skinless chicken thighs or thinly sliced pork tenderloin. You can also use cubed extra-firm tofu (preferably pressed first to remove extra moisture and tossed in cornstarch for superior browning) or crumbled tempeh for a vegetarian/vegan alternative.
Veggie Swap – Stir fries are always great for cleaning out the crisper drawer! Feel free to either swap in or add broccoli florets, snap peas, snow peas, bok choy, thinly sliced carrots, or bamboo shoots to the mix.
Saucy Additions – I highly encourage you to play around with your stir fry sauce to find your favorite. Here are a few ways to shake things up:
- Spicy Sauce – Mix in a tablespoon or two of sriracha, gochujang, or your favorite hot sauce to add some heat.
- Citrus Sauce – A splash of fresh orange juice or lime juice brightens things up beautifully.
- Ginger-Garlic Sauce – Mince fresh ginger and add it to the sauce along with the garlic for an extra aromatic boost.

Expert Tips

Set up your mise en place. Having everything chopped, sliced, and ready to go will make the stir-frying process quick and efficient. You don’t want to be scrambling to chop veggies while trying to keep an eye on the hot pan!
Adjust as needed. I recommend taking a taste of the sauce before using it and adjusting the flavors to your personal preferences. Maybe you want a bit more sweetness from the honey, or perhaps you’d like to amp up the savory umami with an extra splash of soy sauce. Don’t be afraid to tweak until it’s perfect for your palate.
Give everything space. As you’re stir-frying, keep the heat high and don’t overcrowd the pan. You want to get a nice sear on the steak and vegetables without steaming them. Work in batches if needed to ensure even cooking.
Add the cooked noodles and green onions at the very end. You don’t want to overcook the delicate udon or lose that bright, fresh onion flavor. Just toss everything together for a couple minutes until heated through, and you’re ready to serve!
Cook udon according to package directions.The noodles I used were pre-cooked and just had to be heated in the microwave or pan fried. They also come pre-cooked frozen and dry. Any type should work as long as they are cooked when they are added into the dish.

Serving Suggestions

What I love most about this beef and noodle stir fry is it has all the elements of a good meal—carbs, veggies, and protein—in one bowl. But, while it doesn’t need anything else to be a satisfying meal, there are plenty of things you can pair with it to really double down on the “takeout fakeout” experience.

Try starting the meal off with a warm, umami-rich miso soup to whet the appetite before diving into the hearty stir-fry. Steamed edamame is another favorite of mine! Just buy a bag in the frozen section, microwave it, and sprinkle with a bit of flaky sea salt for the easiest appetizer of all time.

If you like sides, serve the udon stir-fry with a side of cool, crunchy kimchi for a bit of tangy, spicy contrast. Similarly, my sweet pepper and cucumber salad or raw carrot salad would make a refreshing palate cleanser and add a nice textural element. Prefer something green? Lightly steamed broccolini or Chinese broccoli would also be a nice veggie accompaniment.

Finally, I love topping my beef udon stir fry with a fried or soft boiled egg. When that jammy yolk breaks open, everything gets extra saucy and delicious, plus you get an extra boost of protein!

Storage and Reheating Instructions

Refrigeration: Allow the beef noodle stir-fry to cool completely before storing to help prevent the noodles from becoming soggy. Transfer the stir-fry to an airtight container, making sure to keep the noodles, vegetables, and steak separate if possible. This will help maintain the best texture when reheating. The stir-fry can be stored in the refrigerator for up to 3-4 days.
Reheating: When ready to enjoy the leftovers, remove the stir-fry from the refrigerator and let it come to room temperature for 10-15 minutes.
- For the noodles and vegetables, add a splash of water or broth to a skillet and heat over medium, stirring frequently, until heated through. You can also microwave in 30-second intervals, stirring between, until warmed.
- Place the steak pieces in a small skillet and reheat over medium-low heat, flipping occasionally, until warmed through. Avoid overcooking.
- Once the components are reheated, you can combine them back together in the skillet or serving bowl and give everything a final toss to coat in the sauce.
TIPS: Avoid microwaving the entire stir-fry together, as this can make the noodles and vegetables soggy. If the sauce seems too thick after reheating, you can thin it out with a bit of water or broth. For the best texture, try to reheat the components separately before combining.

FAQs

What is the best beef cut for stir fry?

Both sirloin and flank steak are relatively affordable cuts that work perfectly for this type of quick-cooking, veggie-packed dish. Their tender texture and beefy taste make them ideal choices.

How do I make my beef tender for stir-fry?

To ensure your beef is tender and juicy in a stir-fry, start by selecting the right cut – sirloin or flank steak are excellent choices. Slice the beef against the grain to help break down the tough muscle fibers. Marinating the beef in a mixture of soy sauce, rice vinegar, brown sugar, garlic, and ginger for 30 minutes to an hour will further tenderize the meat.

For an extra-tender texture, you can use a technique called “velveting,” which involves briefly marinating the beef in a cornstarch, egg white, and rice wine or sherry mixture before stir-frying. Finally, be sure to cook the beef over high heat, which will quickly sear the outside while keeping the inside juicy, and avoid overcooking it.

What should I NOT put in a stir-fry?

When preparing a stir-fry, it’s best to avoid using heavy, watery vegetables like broccoli and cauliflower (cut them small!), as well as delicate greens that will quickly overcook. Canned or jarred sauces should also be skipped in favor of making your own simple sauce with fresh ingredients. Additionally, tougher cuts of meat like chuck roast or brisket won’t tenderize properly in the quick cooking time of a stir-fry, so it’s better to use lean, tender options like sirloin, flank steak, or chicken thighs.

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