Name: Beef Udon Recipe
Prep time: PT-486301H8M54S
Cook time: 15 min
Total time: PT-486301H8M54S
Cuisine: Japanese
Ingredients: 2 servings udon noodles (fresh, frozen, or dried); 6–8 oz thinly sliced beef (ribeye, sirloin, or flank); 2½ cups dashi stock; 1½ tbsp soy sauce (plus extra for beef); 1 tbsp mirin; 1 tsp sugar; ½ tsp salt (optional); ½ Tokyo negi (or 2 scallions), white part, sliced; Sliced green onion, mitsuba, narutomaki, or shichimi togarashi for garnish

I create a comforting bowl of tender beef atop chewy udon noodles, all immersed in a flavorful broth made from dashi, soy, and mirin. It’s a Japanese home-style classic—rich, satisfying, and simple.

Why You’ll Love This Recipe

I love how fast this comes together—about 5 minutes prep and 15 minutes cook, so it’s ready in just 20–25 minutes. I also appreciate the balance: umami broth, savory-sweet beef, and hearty noodles—pure comfort in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 servings udon noodles (fresh, frozen, or dried)
6–8 oz thinly sliced beef (ribeye, sirloin, or flank)
2½ cups dashi stock
1½ tbsp soy sauce (plus extra for beef)
1 tbsp mirin
1 tsp sugar
½ tsp salt (optional)
½ Tokyo negi (or 2 scallions), white part, sliced
Sliced green onion, mitsuba, narutomaki, or shichimi togarashi for garnish

directions

Combine dashi, 1½ tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and salt (if using) in a saucepan. Bring to a gentle boil, then reduce heat and keep warm.
Slice the white parts of the negi or scallions and prepare any garnishes.
In a skillet over medium heat, sauté the sliced negi in a little oil until golden. Add the beef, drizzle in soy sauce and a sprinkle of sugar, and cook until just done.
Cook the udon noodles according to package directions: fresh (12–13 minutes), frozen (1–3 minutes), or dried (per package). Drain and rinse briefly.
Divide the noodles into bowls, pour hot broth over them, and top with the cooked beef and garnishes. Serve immediately.

Servings and timing

Servings: 2
Prep time: 5–10 minutes
Cook time: 15 minutes
Total time: 20–25 minutes

Variations

Use mentsuyu diluted with water for a quick broth alternative.
Stir-fry beef and noodles with vegetables like bok choy or mushrooms for a dry yaki-udon variation.
Add vegetables such as snap peas, broccoli, or pak choy for extra nutrition.
Try a spicy version with chili oil or fresh chili slices.
Replace beef with tofu or mushrooms for a vegetarian twist.

storage/reheating

I store the broth, beef, and noodles separately in airtight containers in the fridge for up to 3 days. When reheating, I warm the broth and beef gently on the stove, and quickly reheat the noodles in hot water to keep their texture.

FAQs

What if I can’t find dashi stock?

I use instant dashi powder or substitute with diluted mentsuyu if I want a quick solution.

Can I use dried udon noodles?

Yes, I just follow the package instructions for cooking time and adjust the broth timing if needed.

What cut of beef is best?

I prefer ribeye or sirloin, but any thinly sliced beef works well for a tender result.

How can I make this spicy?

I add shichimi togarashi, chili oil, or fresh chili slices for a kick.

Can this be made gluten-free?

Yes, I use gluten-free soy sauce or tamari and ensure the udon noodles are gluten-free.

Conclusion

Beef Udon is one of those dishes I turn to when I want something warm, filling, and quick. Between the tender beef, rich broth, and chewy noodles, it’s everything I need in a bowl. It’s easy to personalize and even easier to love.