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20-Minute Beef Udon
20-minute Beef Udon Recipe
I recommend the “gyudon beef” cut for this recipe. I bought mine from Don Don Donki (SG). The right cut of beef curls up beautifully after cooking & is less likely to overcook than other sliced beef.
Besides udon & noodles, the cooked beef also makes a delicious topping for rice (to make simplified gyudon) as well as salad.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 1/2 tbsp + 1 tsp cooking oil divided
- 200g sliced beef for best results, use ‘gyudon’ cut
- 3 ginger slices julienned
- 1 Japanese scallion aka “negi” (white portion) cut to short diagonal sections
- 1 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 2-3 tbsp water
- salt & pepper to taste
- 2 bundles frozen udon
- 450 ml water (for boiling udon)
- 2 tbsp tsuyu (soba sauce) to taste; add more if needed
- 2 tbsp thinly sliced Japanese scallion aka “negi” (green portion)
- 1 boiled egg halved
- sprinkle of nanami togarashi (Japanese 7-spice powder) to taste
Directions:
- Cook the beef. Heat 1/2 tbsp oil in a wokpan. Add scallions & stir-fry until they start to soften, then push them to the side of the pan. Stir fry ginger with 1 tsp oil until aromatic. Then add beef & stir-fry briskly until the beef is 70% cooked on the surface. Drizzle soy sauce, mirin, sake and water over the beef. Mix everything well and stir-fry briskly until the beef is no longer pink. Cover with lid and simmer for 1-2 mins. Season with salt and pepper.
- Boil the udon. Bring a pot of water to a boil. Add udon and cook for about 3 mins (or according to package instructions). Drain the udon and divide into 2 serving bowls.
- Make quick udon broth. Rinse the pot. Add 450ml water water and soba sauce. Bring to a boil and pour over the 2 bowls of udon.
- Garnish and serve. Top each bowl of udon with cooked beef. Garnish with green scallions, egg and 7-spice powder.
Cooking Note(s):
- In place of Japanese scallions, you can substitute with half yellow onion, cut to thin wedges.
- If you love thick and chewy udon, use frozen udon, specifically Sanuki frozen udon. Otherwise you can use regular fresh or dried udon.
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Can I triple the beef and leave everything else out? LOL Those sliced beef are calling my name!!
Hello :)
For this recipe, is there anything we can substitute with the mirin/sake (anything with alcohol content) for someone who is pregnant?
Thank you!
Hi, you can omit the mirin and sake, add a bit more water (or light stock) and a pinch of sugar instead.
Happy New Year to you and your family!
I think there is no cure for my “lazy genes”. E.g. I would have blanched/scalded the beef in hot water, all in the same pot that preps the soup/broth :P
But for sure, the stir-fried beef with aromatics is going to be much more flavorful. What a comfort bowl of beef udon especially on rainy days or during winter like here, now.