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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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Garnish and serve. Top each bowl of udon with cooked beef. Garnish with green scallions, egg and 7-spice powder.

Cooking Note(s):

  1. In place of Japanese scallions, you can substitute with half yellow onion, cut to thin wedges.
  2. 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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4 comments on “20-Minute Beef Udon”

  1. Can I triple the beef and leave everything else out? LOL Those sliced beef are calling my name!!

  2. 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!

  3. 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.

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