Beef And Udon Stir Fry

Ingredients

• 300 g Beef Sirloin (thinly sliced across the grain)
• 2 Tbsp Soy Sauce (regular light soy sauce)
• 2 Tbsp Dark Soy Sauce (adds color and depth)
• 1 tsp Granulated Sugar
• ½ tsp Black Pepper Powder
• ¼ tsp Baking Soda (helps tenderize the beef)
• 1 Tbsp Cornstarch (for coating the beef)
• 2 Tbsp Water (for the beef marinate)
• 4 Tbsp Vegetable Oil (divided for cooking and tossing udon)
• 4 cloves Garlic (minced)
• ½ medium Onion (cut into thin strips)
• ¼ head Green Cabbage (cut into large pieces)
• 400 g Frozen Udon Noodles (thawed briefly before cooking)
• 2 Tbsp Additional Soy Sauce (Stir‑Fry Sauce) (light soy)
• 1 Tbsp Additional Dark Soy Sauce (Stir‑Fry Sauce)
• 1 tsp Additional Sugar (Stir‑Fry Sauce)

Instructions

1. Prep aromatics and vegetables

   Mince the garlic, slice the onion into thin strips, and cut the cabbage into large bite‑size pieces.

   Time: PT5M

2. Slice the beef

   Trim any excess fat and slice the beef thinly across the grain into 1‑2 mm strips.

   Time: PT5M

3. Marinate the beef

   In a mixing bowl combine 2 Tbsp soy sauce, 2 Tbsp dark soy sauce, 1 tsp sugar, ½ tsp black pepper, ¼ tsp baking soda, 1 Tbsp cornstarch, 2 Tbsp water and 1 Tbsp oil. Add the sliced beef and toss until evenly coated. Let sit for 5 minutes.

   Time: PT5M

4. Make the stir‑fry sauce

   Mix together 2 Tbsp light soy sauce, 1 Tbsp dark soy sauce and 1 tsp sugar in a small bowl. Set aside.

   Time: PT2M

5. Cook the udon noodles

   Bring a pot of water to a rolling boil. Add the frozen udon and cook for 2 minutes, then drain in a colander and toss with a drizzle of oil to prevent sticking.

   Time: PT4M

   Temperature: boiling

6. Stir‑fry the onion

   Heat the wok over medium‑high heat, add 1 Tbsp oil, then add the onion strips. Stir‑fry for 20‑30 seconds until the raw bite is gone, then remove and set aside.

   Time: PT1M

   Temperature: medium‑high

7. Stir‑fry the cabbage

   Add another 1 Tbsp oil to the wok, then add the cabbage pieces. Stir‑fry until the leaves are hot and the edges begin to soften, about 2‑3 minutes. Drizzle ½ Tbsp dark soy sauce for color, then remove and set aside.

   Time: PT3M

   Temperature: medium‑high

8. Stir‑fry the beef

   Re‑heat the wok, add 1 Tbsp oil, then spread the marinated beef in a single layer. Let the bottom brown undisturbed for about 2 minutes, then add the minced garlic. Stir‑fry until the beef is about 50 % cooked, about 1 minute. Add ½ Tbsp dark soy sauce and a splash of water (≈2 Tbsp), cooking until the liquid reduces to a glossy coating, about 2 minutes. Remove the beef and set aside.

   Time: PT5M

   Temperature: medium‑high

9. Stir‑fry the udon

   Add the cooked udon to the wok, spreading it out. Toss every 15‑20 seconds until the noodles develop a light char, about 3 minutes. Pour in the prepared stir‑fry sauce and mix until the noodles are evenly coated and you smell the soy aroma, about 1 minute.

   Time: PT4M

   Temperature: medium‑high

10. Combine cabbage and udon

    Return the cabbage to the wok, add a splash of water (≈2 Tbsp), cover the wok and let steam for 20‑30 seconds. Uncover and stir‑fry briefly to incorporate.

    Time: PT2M

    Temperature: medium‑high

11. Finish the dish

    Add the beef and the previously set‑aside onion back into the wok. Sprinkle a pinch of black pepper, give everything a quick toss for 30 seconds, then serve hot.

    Time: PT1M

    Temperature: medium‑high

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

58 g

Fat

13 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Sirloin: Flank steak, Top round
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce with a splash of molasses
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Black Pepper Powder: Freshly cracked black pepper
• Instead of Baking Soda: Baking powder (half amount)
• Instead of Cornstarch: Potato starch
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Onion: Shallots
• Instead of Green Cabbage: Napa cabbage
• Instead of Frozen Udon Noodles: Fresh udon, Ramen noodles
• Instead of Additional Soy Sauce (Stir‑Fry Sauce): Tamari
• Instead of Additional Dark Soy Sauce (Stir‑Fry Sauce): Regular soy with a dash of molasses
• Instead of Additional Sugar (Stir‑Fry Sauce): Honey (½ tsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Pot for Boiling
• Colander
• Wok or Large Skillet
• Spatula or Stir‑Fry Ladle
• Tongs (optional)

Critical Steps — Do Not Skip

• Marinating the beef with baking soda and cornstarch for tenderness.
• Cooking the beef only until 50% done before adding sauce to avoid over‑cooking.
• Ensuring the udon is tossed quickly to get a light char without sticking.

Chef Tips from the Video

• Freeze the beef for 15‑20 minutes before slicing; it makes cutting much easier.
• Use a high smoke‑point oil (like canola) for the stir‑fry to achieve a quick sear.
• Finish the dish with a drizzle of sesame oil for extra aroma (optional).

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef up to 2 hours ahead and keep refrigerated.
• Cook the udon, toss with oil, and store in a sealed bag; re‑heat in the wok.

Frequently Asked Questions