What kind of beef is best for an easy beef udon recipe?

The best beef for an easy beef udon recipe is thinly sliced ribeye or flank steak. Look for 'shabu-shabu' style beef at Asian grocery stores as it cooks almost instantly and stays tender.

Can I use dried udon noodles instead of frozen?

Yes, you can use dried udon, but frozen noodles are preferred for this easy beef udon recipe because they have a much better 'chewy' and 'bouncy' texture that dried noodles often lack.

Is dashi essential for this recipe?

Dashi is the key to the authentic umami flavor in an easy beef udon recipe. If you don't have it, you can substitute with beef or chicken broth, though the flavor profile will change significantly.

easy beef udon recipe: 5 Simple Steps to a Perfect Bowl

Name: Quick Japanese Beef Udon (Niku Udon)
Prep time: PT-493139H28M2S
Cook time: PT-493139H28M2S
Total time: PT-493139H28M2S
Cuisine: Japanese
Ingredients: 2 packs frozen Udon noodles (approx. 250g each); 1/2 lb (225g) beef ribeye or flank steak, very thinly sliced; 3 cups Dashi stock (or water with dashi powder); 3 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Sugar; 2 Green onions, thinly sliced; 1 tsp Fresh ginger, grated (optional); Shichimi Togarashi for garnish

Ingredients

Scale

2 packs frozen Udon noodles (approx. 250g each)
1/2 lb (225g) beef ribeye or flank steak, very thinly sliced
3 cups Dashi stock (or water with dashi powder)
3 tbsp Soy sauce
2 tbsp Mirin
1 tbsp Sugar
2 Green onions, thinly sliced
1 tsp Fresh ginger, grated (optional)
Shichimi Togarashi for garnish

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Instructions

Step 1: In a medium pot, combine the dashi stock, soy sauce, mirin, sugar, and ginger. Bring the mixture to a gentle boil over medium-high heat.
Step 2: Add the thinly sliced beef to the simmering broth. Use chopsticks or tongs to separate the slices so they cook evenly. Skim off any foam that rises to the surface.
Step 3: Once the beef is cooked through (about 1-2 minutes), add the frozen udon noodles directly into the pot.
Step 4: Cook for 2-3 minutes, or until the noodles have completely separated and are heated through. Do not overcook to maintain the chewy texture.
Step 5: Ladle the noodles and beef into two deep bowls, then pour the hot broth over them. Garnish generously with sliced green onions and Shichimi Togarashi.

Notes

Always use frozen udon noodles instead of dried for the best texture.

Prep Time: PT10M
Cook Time: PT10M
Category: Main Dishes & Savory Recipes
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 8g
Sodium: 1450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 32g
Cholesterol: 75mg