Quick Bulgogi Beef Udon (Print-Friendly Version)

Juicy beef and chewy udon blend with fresh veggies in a quick bulgogi-style stir fry.

# Ingredients You'll Need:

→ Main Ingredients

01 - 2 packs (500 g each) frozen udon noodles
02 - 2 tablespoons vegetable oil
03 - 300 g beef rib eye or top sirloin, thinly sliced
04 - 1/2 medium onion, sliced
05 - 40 g carrot, julienned
06 - 30 g shiitake mushrooms, sliced
07 - 2 green onions, chopped
08 - Toasted sesame seeds, for garnish
09 - Sliced green onion, for garnish
10 - 1 tablespoon oyster sauce, or to taste

→ Bulgogi Marinade

11 - 4 tablespoons soy sauce
12 - 6 cloves garlic, minced
13 - 2 tablespoons mirin
14 - 1 tablespoon honey
15 - 1 tablespoon brown sugar
16 - 1 tablespoon sesame oil
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - In a bowl, mix soy sauce, mirin, sesame oil, honey, brown sugar, minced garlic, and black pepper really well. Put it aside.
02 - In a medium bowl, add sliced beef, onion, carrot, mushrooms, and green onions. Drizzle the marinade over this mix and toss it to coat everything. Let it marinate for at least 10 minutes, or better yet, cover it and pop it in the fridge overnight for more flavor.
03 - Take the frozen udon noodles and soak them in hot water for about a minute. Use chopsticks to gently loosen them, then rinse under cold water, drain well, and set aside.
04 - Get a wok or big pan hot with vegetable oil over medium-high heat. Toss in the beef and veggie mix, stir frying for about 2 to 3 minutes until the beef is browned and veggies are soft.
05 - Throw the udon noodles and oyster sauce into the wok. Stir fry everything for 1 to 2 minutes, making sure the noodles are coated and heated through.
06 - Plate the dish and sprinkle on some toasted sesame seeds and extra sliced green onions before you dig in.

# Extra Information:

01 - For the best bite, use frozen udon noodles straight from the freezer. They keep a nice chewy texture and won’t turn mushy while you're stir frying.
02 - Store leftovers in an airtight container in the fridge for up to three days.

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