Beef Yaki Udon

Tender beef and chewy udon noodles tossed in a rich, savory-sweet glaze with cabbage and onions in one pan. Ready in 20 minutes.

comfortquickjapanesebeefchewytenderweeknightnoodle

Ingredients

1
Set a 12-inch skillet or wok over medium-high heat and add 1 tablespoon of neutral oil until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
2
Add the sliced beef to the hot skillet in a single layer and let it cook without stirring for 2 minutes until the bottom edges turn dark brown.
3
Stir the beef once and continue cooking for another minute, breaking it into smaller pieces with the spoon, until most of the surface is no longer pink.
4
Push the beef to one side of the skillet and transfer it to a clean plate.
5
Add another 1 tablespoon of oil to the empty side of the skillet, then add the onion slivers and cabbage pieces.
6
Stir the vegetables every 30 seconds for 3 minutes, until the cabbage looks slightly wilted and the onion turns translucent at the edges.
7
If your udon noodles are frozen, add them to the skillet with the vegetables and stir continuously for 2 minutes until they separate and heat through; if fresh, just add them and stir for 1 minute to warm them.
8
Return the cooked beef to the skillet on top of the noodles and vegetables.
9
Pour 3 tablespoons of soy sauce and 1.5 tablespoons of mirin over everything in the skillet.
10
Stir everything together continuously for 2 minutes, using your spoon to toss the noodles, beef, vegetables, and sauce so the glaze coats everything evenly and the noodles look glossy and darker.
11
Divide the udon onto two bowls and serve immediately while hot.

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