Easy Stir Fried Steak Udon Noodles
This is the recipe I make when I want something genuinely satisfying on the table in under 20 minutes without sacrificing any flavour. The trick that changed everything for me was the cornflour on the steak. It sounds like a small thing but it is the whole reason the meat comes out silky instead of chewy. That, and not crowding the pan. Two lessons I had to learn the hard way.
I use frozen udon noodles and frozen stir-fry veg every single time. This is not a shortcut I am apologising for. The frozen noodles have a better texture than dried, and a frozen veg mix means zero chopping on a weeknight when you are already tired. Use fresh if you have the time and energy, but know this is just as good either way.
How to Make Easy Stir Fried Steak Udon Noodles
The method here is straightforward - tenderise, sear, build flavour, toss. The key is doing each step in the right order and having everything ready before the pan goes on.
1. Prep: Steak, Sauce and Noodles
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2
3
- 1
Slice the steak against the grain into thin strips and toss in cornflour. Season with salt and pepper and leave to rest for 10 minutes while you get everything else ready.
- 2
Mix all sauce ingredients in a small bowl and stir until the sugar dissolves. Set aside.
- 3
Prep your noodles - soak frozen udon in boiling water until separated, or microwave vacuum-packed fresh udon for 1 minute.
2. Cook: Sear, Aromatics, Vegetables
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- 1
Get the wok screaming hot with 1 tbsp oil. Sear the steak in a single layer without touching it for 60 seconds, flip, 30 seconds more. Remove to a bowl.
- 2
Lower heat slightly, add remaining oil and garlic to the edge of the pan. Stir for 30-60 seconds until golden and fragrant.
- 3
Crank heat back to high. Add frozen veg and stir-fry for 2-3 minutes until just cooked through.
3. Finish: Noodles and Sauce
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- 1
Add the steak back in with its resting juices, then the noodles.
- 2
Pour over the sauce and toss everything together on high heat for 1-2 minutes until sticky and well coated.
- 3
Taste, adjust seasoning, and serve immediately.
How to Serve
Serve immediately - udon noodles start to clump as they cool, so get this straight from the pan into bowls. It does not need much. A sprinkle of sesame seeds, a few sliced spring onions and an extra pinch of chilli flakes if you like heat is all it takes to make it look like you tried harder than you did.
The Recipe
Prep10 min
Cook7 min
Total17 min
Serves4
DifficultyEasy
Ingredients
for 4 serves
Instructions
Slice steak against the grain into thin strips. Toss in cornflour, season with salt and pepper, and rest for 10 minutes.
Mix all sauce ingredients together in a small bowl until the sugar dissolves. Set aside.
Prep the noodles - soak frozen udon in boiling water 1-2 mins until separated and drain, or microwave packet udon per instructions.
Heat 1 tbsp oil in a wok over high heat until smoking. Sear steak in a single layer for 60 seconds, flip, 30 seconds more. Remove to a bowl. Work in batches, don't crowd the pan.
Add remaining oil. Add garlic to the cooler edge of the pan and fry 30-60 seconds until golden and fragrant.
Add frozen veg and stir-fry on high heat for 2-3 minutes until just cooked through.
Add steak (with resting juices), noodles and sauce. Toss on high heat for 1-2 minutes until coated and sticky. Serve immediately.
Tips & Notes
- Cornflour tenderising (velveting): This Chinese technique coats the protein so it stays tender at high heat. Do not skip it - it is what makes this feel like restaurant quality rather than home stir-fry. Use with chicken if using that as your main protein.
- Steak cut: Rump is the sweet spot of affordability and flavour. Sirloin or scotch fillet work beautifully if you want to treat yourself. Avoid anything too lean — you need a little marbling so it does not dry out in the short cook time.
- Garlic tip: Adding garlic to the cooler edge of the wok rather than the centre buys you a few extra seconds before it burns. Burnt garlic is bitter and will ruin the dish, so give it your full attention for those 60 seconds.
- Leftovers: Reheat in a pan with a tiny splash of water to loosen the sauce. Microwave works too but the noodles lose their texture. Either way, lunch is sorted.
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 52 g
- Carbohydrates
- 68 g
- Total Fat
- 18 g
- Dietary Fiber
- 5 g
- Sugars
- 10 g
- Sodium
- 1240 mg
Values are estimates. Actual nutrition may vary.
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