Beef yaki udon is one of those dishes that instantly feels like comfort food in a bowl. With tender beef, chewy udon noodles, crisp veggies, and a savory sauce, this beef yaki udon recipe brings Japanese diner flavors straight to your kitchen.

The best part? It’s quick, flavorful, and easy enough to whip up on a busy weeknight.

Table of Contents

What is Beef Yaki Udon?

If you’ve never had beef yaki udon before, think of it as a Japanese stir-fried noodle dish made with thick, chewy udon noodles, vegetables, and slices of beef tossed in a soy-based sauce.

“Yaki” means fried or grilled, and “udon” refers to the noodle itself. This beef yaki udon recipe is all about balance: savory, slightly sweet, and full of umami.

Why You’ll Love Beef Yaki Udon

Quick to make: This beef yaki udon recipe comes together in under 30 minutes, making it weeknight friendly.
Delicious flavor profile: The combination of soy sauce, oyster sauce, and sesame oil gives the noodles that perfect umami kick.
Great texture: Chewy noodles, tender beef, and crisp vegetables make every bite satisfying.
Customizable dish: You can swap in different proteins or veggies depending on what you have.
Better than takeout: This beef yaki udon tastes like restaurant-quality but is made right at home.

Ingredients

Beef ribeye: Thinly sliced ribeye gives this beef yaki udon its tender and juicy protein.
Soy sauce: Brings salty, umami depth to both the marinade and sauce.
Dark soy sauce: Adds a richer, deeper flavor and a touch of color.
Sugar: Balances the saltiness and enhances the overall flavor.
Cornstarch: Helps the beef stay tender and also thickens the sauce.
Oyster sauce: Adds savory depth and a slight sweetness to the beef yaki udon noodles.
Mirin: A sweet Japanese rice wine that balances the savory flavors.
Sesame oil: Brings a nutty aroma and finish to the sauce.
Udon noodles: The star of the dish—thick and chewy noodles that soak up all the flavors.
Garlic: Infuses the stir-fry with bold flavor.
Onion: Adds sweetness and depth once sautéed.
Carrot: Provides crunch and color.
Cabbage: Brings freshness and a little texture contrast.
Mushrooms: Add umami and earthiness.
Scallions: Used for both cooking and garnish, they brighten up the dish.
Sesame seeds: Finish the recipe with a nutty crunch.

Customizations

Protein swap: Instead of beef ribeye, try chicken, shrimp, or even tofu for a different spin on beef yaki udon.
Vegetable variety: Add bell peppers, snap peas, or baby corn to make the beef yaki udon noodles even more colorful and hearty.
Spice it up: A drizzle of chili oil or a sprinkle of red pepper flakes adds a nice kick.

How to Make Beef Yaki Udon Noodles Stir-Fry

Marinate the Beef

In a bowl, marinate the beef with salt, soy sauce, dark soy sauce, sugar, and cornstarch. Mix well until evenly coated, then set aside.

Prepare the Udon Noodles

Bring a pot of water to a boil and cook the udon noodles for 1–2 minutes, just until loosened. Drain, rinse under cold water, and set aside.

Make the Sauce

Whisk together soy sauce, dark soy sauce, oyster sauce, mirin, sugar, sesame oil, water, and cornstarch in a small bowl. Set aside.

Cook the Beef

Heat a wok or large skillet over medium-high heat. Stir-fry the marinated beef for 1–2 minutes until browned and just cooked through. Remove and set aside.

Stir-Fry the Vegetables

In the same pan, sauté garlic for about 20 seconds until fragrant. Add onion, carrot, cabbage, and mushrooms. Cook for 2–3 minutes until softened slightly.

Combine Everything

Add the noodles, sauce, and cooked beef back into the pan. Toss together for 30 seconds to 1 minute until everything is evenly coated.

Add scallions and stir-fry for another 15 seconds.

Garnish and Serve

Transfer the beef yaki udon noodles to a plate, garnish with scallions and sesame seeds, and serve hot.

Storage

Store leftover beef yaki udon in an airtight container in the fridge for up to 3 days.

Tips

Slice the beef thin: Cutting the ribeye into thin slices ensures it cooks quickly and stays tender. You can also buy the beef ribeye already thinly sliced at the grocery store!
Don’t overcook the noodles: Udon should be chewy, so just loosen them in boiling water before stir-frying.
Cook over high heat: Stir-frying at high heat keeps the vegetables crisp and prevents the noodles from getting soggy.

Beef Chow Fun (Beef Ho Fun)

Soy Sauce Chow Mein

Pad See Ew (Thai Stir Fried Noodles)

Comments