Teriyaki Beef Udon Stir Fry
Whip up a mouthwatering Teriyaki Beef Udon Stir Fry in just half an hour! This vibrant dish features tender beef strips, chewy udon noodles, and a savory homemade teriyaki glaze that will have your taste buds dancing. Perfect for a quick weeknight dinner, it’s a flavor-packed meal that’s as easy to make as it is to savor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Garlic
- Green onions
- Yellow onion
🥩Meat & Seafood(1)
- 1 lb of sirloin cut thinly (454 g)
🫙Pantry Staples(3)
- 1/2 tsp of baking soda (2.5 ml)
- 2 tbsps brown sugar (30 ml)
- Couple dashes of sesame oil
🧂Spices & Seasonings(1)
- Black pepper
🍯Sauces & Condiments(4)
- 1 1/2 tbsps oyster sauce (22.5 ml)
- 2 tbsps oyster sauce (30 ml)
- 1 1/2 tbsps of soy sauce (22.5 ml)
- 1/4 cup soy sauce (60 ml)
📦Other(2)
- 2 tbsps sake (30 ml)
- Pre cut pack of vegetable slaw
👨🍳 Instructions
- 1
Cut your beef thin and add ingredients for beef marinade.
- 2
While beef is marinating, make your sauce and cut your veggies.
- 3
In a hot pan, add a tbsp of neutral oil and throw in your beef.
- 4
Sear beef until it develops a nice color.
- 5
Remove beef, add more oil, and throw in your veggie slaw; once softened, add onions and whites of green onions.
- 6
Once onions are soft, add your garlic, then your udon noodles (mine are pre cooked), sauce for the stir fry, beef, and green onions.
- 7
Cook until everything is combined and enjoy.
💡 Pro Tips
- ✓Slice beef against the grain at a 45-degree angle to 1/8-inch thickness because this cuts through muscle fibers, reducing chewiness by up to 60% in stir-fry applications.technique1/8-inch thickness, 45-degree angle
- ✓Heat your wok or pan to 400-450°F before adding oil so proteins sear immediately upon contact, creating the Maillard reaction within 30-60 seconds instead of steaming.equipment400-450°F
- ✓Rinse pre-cooked udon noodles under hot water for 30 seconds to remove excess starch and prevent them from clumping when added to the hot pan.ingredient30 seconds
- ✓Add garlic only in the final 30-45 seconds of vegetable cooking because allicin compounds break down rapidly at high heat, turning bitter after 1 minute of exposure.timing30-45 seconds
- ✓Reserve 2-3 tablespoons of starchy noodle water before rinsing to add back with the sauce, as the starch helps bind the teriyaki glaze to noodles and proteins.technique2-3 tablespoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Teriyaki Beef Udon Stir Fry
Whip up a mouthwatering Teriyaki Beef Udon Stir Fry in just half an hour! This vibrant dish features tender beef strips, chewy udon noodles, and a savory homemade teriyaki glaze that will have your taste buds dancing. Perfect for a quick weeknight dinner, it’s a flavor-packed meal that’s as easy to make as it is to savor!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Garlic
- Green onions
- Yellow onion
🥩Meat & Seafood(1)
- 1 lb of sirloin cut thinly (454 g)
🫙Pantry Staples(3)
- 1/2 tsp of baking soda (2.5 ml)
- 2 tbsps brown sugar (30 ml)
- Couple dashes of sesame oil
🧂Spices & Seasonings(1)
- Black pepper
🍯Sauces & Condiments(4)
- 1 1/2 tbsps oyster sauce (22.5 ml)
- 2 tbsps oyster sauce (30 ml)
- 1 1/2 tbsps of soy sauce (22.5 ml)
- 1/4 cup soy sauce (60 ml)
📦Other(2)
- 2 tbsps sake (30 ml)
- Pre cut pack of vegetable slaw
👨🍳 Instructions
- 1
Cut your beef thin and add ingredients for beef marinade.
- 2
While beef is marinating, make your sauce and cut your veggies.
- 3
In a hot pan, add a tbsp of neutral oil and throw in your beef.
- 4
Sear beef until it develops a nice color.
- 5
Remove beef, add more oil, and throw in your veggie slaw; once softened, add onions and whites of green onions.
- 6
Once onions are soft, add your garlic, then your udon noodles (mine are pre cooked), sauce for the stir fry, beef, and green onions.
- 7
Cook until everything is combined and enjoy.
💡 Pro Tips
- ✓Slice beef against the grain at a 45-degree angle to 1/8-inch thickness because this cuts through muscle fibers, reducing chewiness by up to 60% in stir-fry applications.technique1/8-inch thickness, 45-degree angle
- ✓Heat your wok or pan to 400-450°F before adding oil so proteins sear immediately upon contact, creating the Maillard reaction within 30-60 seconds instead of steaming.equipment400-450°F
- ✓Rinse pre-cooked udon noodles under hot water for 30 seconds to remove excess starch and prevent them from clumping when added to the hot pan.ingredient30 seconds
- ✓Add garlic only in the final 30-45 seconds of vegetable cooking because allicin compounds break down rapidly at high heat, turning bitter after 1 minute of exposure.timing30-45 seconds
- ✓Reserve 2-3 tablespoons of starchy noodle water before rinsing to add back with the sauce, as the starch helps bind the teriyaki glaze to noodles and proteins.technique2-3 tablespoons