Sticky Beef Noodles with Udon and Glossy Soy Sauce
By Olivia Hayes
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Sticky beef noodles can be made and eaten in 30 minutes․ I make sticky beef noodles on evenings when I otherwise would have eaten takeout or another fast meal․ Thinly sliced beef and wide udon noodles are stir-fried in dark soy sauce and topped with chopped scallions and sesame seeds at serving time․ These toppings are my favorites․
I slice the steak perpendicular to the grain and cook it in my biggest frying pan if I don't have a wok․ (I don't always have a wok․) Add the steak to hot oil with plenty of space between slices to avoid steaming and sticking‚ which helps develop flavor in the sauce․ The steak is fully cooked after reheating․
After removing the steak from the wok‚ I add white scallion slices and garlic and ginger․ I stir for 30 seconds to cook out their flavors․ Then I add the browned bits to the simmering sauce․ This enhances the sauce without requiring a separate pan for cooking․
I portion cooked noodles directly into individual bowls and top with chopped green scallions and toasted white sesame seeds while the sauce is still hot․ I serve steamed broccoli or bok choy on the side if desired as a vegetable․v
Why you'll love this recipe
- Four people can eat one pound of steak and one pound of udon‚ and those portions can easily serve as a complete dinner for an evening․
- One large wok or skillet is sufficient for preparing the full meal․
- Fresh or frozen udon noodles have short cooking and baking times․
- Low-sodium soy sauce can be used as a lower-sodium alternative to other kitchen staples․
- Cornstarch slurry thickens the sauce faster than other batters‚ allowing you to see the coating as it forms in the pan․
- The only other tools I use are a sharp knife and two small bowls․
Ingredients
- •1 lb sirloin or flank steak (450 g, sliced very thinly against the grain)
- •1 lb thick udon noodles (450 g, fresh or frozen recommended)
- •1 tbsp avocado or grapeseed oil (15 ml)
- •½ cup low-sodium soy sauce (120 ml)
- •¼ cup dark brown sugar (50 g, packed)
- •1 tbsp rice vinegar (15 ml)
- •1 tsp toasted sesame oil (5 ml)
- •3 cloves garlic (finely minced)
- •1 tbsp fresh ginger (15 g, grated)
- •2 tsp cornstarch (6 g)
- •2 tbsp cold water (30 ml)
- •2 green scallions (freshly chopped, white and green parts separated)
- •1 tbsp toasted white sesame seeds (15 g)
Instructions
- 1
Slice the steak thinly against the grain. Chop the scallions and separate the white parts from the green tops. Mince the garlic and grate the ginger. Whisk the soy sauce, brown sugar, sesame oil, and rice vinegar in a small bowl. Mix the cornstarch with 2 tablespoons of cold water in another small bowl.
- 2
Cook the udon according to the package directions, then drain and set aside. Heat the oil in a large wok over high heat until it starts to shimmer. Add the steak in a single layer and sear for 1-2 minutes per side until a deep brown crust forms. Remove the steak from the wok.
- 3
Lower the heat to medium. Add the white scallion parts, garlic, and ginger, then stir for 30 seconds until fragrant. Pour in the soy sauce mixture, bring it to a simmer, and cook for 1-2 minutes.
- 4
Re-whisk the cornstarch slurry and pour it into the simmering sauce. Stir constantly until the sauce turns thick and glossy. Add the cooked udon and seared steak, then toss until coated.
- 5
Transfer the noodles to serving bowls. Top with the green scallion tops and toasted white sesame seeds, then serve hot.
FAQ
Nutrition (per serving)
Calories
680
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