In 30 minutes this Teriyaki Beef Udon Noodles goes from ingredients to the dinner table for a delicious and nutritious meal. Thinly sliced beef and chewy udon noodles make for a delicious dinner tonight or any night of the week.
Why make this Beef Teriyaki Udon Stir Fry?
There’s many reasons to make beef udon stir fry dish. It’s fast. It’s nutritious. And it’s easy. Those are three good reasons in my book, especially for a busy weeknight.
What are udon noodles made of?
Japanese udon noodles are made from wheat. They are usually white, soft, and chewy. This texture and consistency make they perfect for absorbing the sauce they’re cooked in along with the flavors of the rest of the ingredients.
- Beef — We used sirloin steaks because they’re already tender and perfect for a quick stir fry.
- Udon Noodles — We used the packaged cooked found on the shelf in the Asian section of my grocery store. They required very little prep compared to dried or frozen noodles.
- Produce — Zucchini (because it’s in season and plentiful), red onion, and fresh cilantro.
- Spices — Ground ginger and black pepper give the dish a bit more zing to balance the sweetness of the teriyaki sauce.
- Oil —We used avocado oil because it has no taste and is perfect for high heat cooking.
- Teriyaki Sauce — Panda Express’s bottled teriyaki sauce is delicious and has that classic taste you’re used to, but any brand will do.
- Sesame Seeds — We used pre-toasted sesame seeds but you can easily toast your own.
How to make Teriyaki Beef Udon Noodles Stir Fry
Step 1 — Prep the recipe by gathering all the items, slice the vegetables and meat, and measure out the sauce and spices. Prep the noodles according to package directions. This cooks quickly so you will want everything at the ready. Heat the wok on medium high heat. Add the avocado oil. Once hot, add the beef strips, cooking in batches if necessary. About 2 minutes.
Step 2 —Toss in the zucchini into the wok with the meat and continue to cook for another minute or so.
Step 3— Add the sliced onion. Stir fry until the meat is cooked to desired doneness. We like a bit of a bite to the onions, so we add them last but if you want them super soft, you can add them with the meat or zucchini.
Step 4 —Sprinkle and stir in the ground ginger and black pepper.
Step 5 — Remove the cooked beef and vegetables from the wok. Add a bit more oil and toss the noodles in to warm them up. Be sure to separate udon noodles so there are no clumps. Stir gently for a bout 1 minute. Then add everything back to the wok. Mix well.
Step 6 — Add the teriyaki sauce, cilantro, and sesame seeds. Heat through, about 1 minute. Remove from heat and serve.
Adaptations and variations
Noodles — We love the size and chewiness of the udon noodles, but soba noodles or rice noodles would work as well. Prepare them according to package directions.
Protein —Beef is classic but your favorite protein, chicken, pork, or sliced firm tofu works wonderfully too. Even ground beef will taste great in this noodle dish. Other cuts of beef steak are great too like strip, marinated beef flank steak, beef tenderloin, and so on.
Vegetables —All the vegetables work. Shredded Napa cabbage, bok choy, chopped green onions, snap peas, shiitake mushrooms, carrots, and broccoli are all great options.
Any high heat will work. We love using sesame oil and peanut oil in stir fry recipes but use your favorite.
I am not a medical professional or a registered dietician so I cannot state whether these noodles are healthy for you or not but they are nutritious in that they are loaded with lots of B vitamins.
You can use frozen udon noodles or dried udon noodles. Prepare them according to package directions.
Some teriyaki sauces are think like soy sauce, to thicken, make a cornstarch slurry and mix with the teriyaki sauce.
Absolutely, there are a lot options you could use. Dark soy sauce (low sodium or regular soy sauce) mixed with a little bit of brown sugar or honey for a touch of sweetness will work. A splash of rice vinegar, Japanese cooking wine, and oyster sauce are also tasty sauce ingredients.
Teriyaki Beef Udon Noodles
- Cast Iron Wok
- 2 tbsp avocado oil divided
- 1 1/2 lb sirloin steak thinly sliced
- 2 zucchini sliced and halved.
- 1/2 cup red onion thinly sliced
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 14.2 oz Udon noodles 2-7.1 packages
- 1/4 cup teriyaki sauce
- 2 tbsp fresh cilantro chopped
- 2 tbsp toasted sesame seeds
- Prep everything before beginning and have all the ingredients nearby and ready to go.
- Heat the wok over medium-high heat. Add 1 tablespoon of the avocado oil.
- Once hot, add the beef, cook for about two minutes.
- Stir in the zucchini and cook for an additional minute or so.
- Stir in the onions and cook until the meat is done, about a minute or two.
- Remove everything from the wok and place it in a bowl, set aside. Add the remaining avocado oil.
- Toss the udon noodles in the oil for about one minute. Then return everything to the wok.
- Stir in the cilantro, teriyaki sauce, and sesame seeds. Heat through for about a minute, then remove from heat. Serve and enjoy.
Adaptations and variationsNoodles — We love the size and chewiness of the udon noodles, but soba noodles or rice noodles would work as well. Prepare them according to package directions. Protein —Beef is classic but your favorite protein, chicken, pork, or sliced firm tofu works wonderfully too. Vegetables —All the vegetables work. Shredded Napa cabbage, bok choy, green onions, snap peas, shiitake mushrooms, carrots, and broccoli are all great options.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.