Speedy Beef and Broccoli Udon
Fast udon noodles with saucy beef and broccoli, diner-bold flavor in 25 minutes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (163 reviews)
INSPIRED BY
Inspired by beef-and-broccoli takeout, swapped in udon for that chewy, road-trip food-court vibe.
Story
There is a certain kind of rest-stop hunger where you want noodles, something saucy, and zero fuss. This is my at-home answer, it hits the same sweet-salty lane without waiting on delivery. The trick is letting the broccoli steam for a minute so it stays bright but still drinks up the glaze.
By Theo
Ingredients
- 8 oz fresh or shelf-stable udon noodles
- 12 oz flank steak or sirloin, thinly sliced
- 1/2 tsp kosher salt
- 1 tbsp neutral oil
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- Sesame seeds and sliced scallions, for serving
Instructions
- Cook udon according to package directions, drain, and toss with a tiny bit of oil.
- Season beef with salt. Sear in a hot skillet 2 minutes, then remove.
- Add broccoli with a splash of water, cover 2 minutes to steam-crisp.
- Stir in garlic and ginger, cook 30 seconds, then add soy sauce, sugar, vinegar, and sesame oil.
- Return beef, add cornstarch slurry, simmer 1 minute until glossy.
- Toss in udon, coat well, top with scallions and sesame seeds.
Chef Tips
- Slice beef against the grain, it makes a huge difference.
- No udon, use spaghetti or ramen noodles and shorten the cook time.
- For heat, finish with chili crisp or a pinch of red pepper flakes.
Cook's Notes
- If the pan looks dry, add 2 tablespoons water before tossing in the udon.
- Fresh udon can go straight in at the end, no boiling needed, just loosen it with hot water first.
- Keep the beef sear quick, it will finish cooking when it returns to the sauce.