Bulgogi Beef Udon Stir Fry Recipe
When I first tried this Bulgogi Beef Udon Stir Fry recipe, I knew it was going to become a household favorite. The tender, flavorful beef mixed with chewy udon noodles and crunchy vegetables felt like comfort on a plate.
Ingredients
- Thinly sliced beef ribeye or sirloin
- Soy sauce
- Sugar
- Mirin
- Garlic minced
- Fresh ginger grated
- Sesame oil
- Green onions
- Sesame seeds
- Udon noodles
- Broccoli florets
- Red and yellow bell peppers
- Snow peas
- Carrot
Instructions
- Start by mixing the soy sauce, sugar, minced garlic, grated ginger, sesame oil, and a sprinkle of sesame seeds in a bowl. Toss the sliced beef in the mixture until fully coated. Refrigerate the beef for at least 30 minutes to soak up all that rich flavor.
- Cook the udon noodles as per the package instructions. Once they’re al dente, drain them and set them aside.
- Heat some vegetable oil in a wok over high heat. Add your broccoli, bell peppers, snow peas, and julienned carrot. Stir fry for about three to four minutes, just until the veggies are crisp-tender. Set them aside on a plate for later.
- Using the same wok, add a bit more oil and toss in the marinated beef. Cook it on high heat for about three minutes until juicy, browned, and slightly caramelized.
- Toss the cooked noodles, stir-fried vegetables, and beef together. Stir well, ensuring everything is evenly mixed and heated. Garnish with green onions and more sesame seeds. Serve while hot and enjoy!
Notes
- Cut Evenly – Slice your beef and vegetables into uniform sizes for even cooking.
- Don’t Overcook the Veggies – For perfect texture, cook them just until they’re tender but still crisp.
- Use Fresh Noodles – Udon noodles taste best when they’re fresh, not dried.
- Marinate Longer – If you have time, marinate the beef overnight for an even deeper flavor.