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bulgogi beef udon stir fry
Sofia

bulgogi beef udon stir fry

Tender marinated beef tossed with thick, chewy udon noodles and colorful vegetables in a sweet and savory Korean-style sauce. This bulgogi stir fry is an easy weeknight dinner with restaurant-level flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour
Servings: 4
Course: lunch, Main Course
Cuisine: Korean-Inspired
Calories: 510
Ingredients Method Notes

Ingredients
  

  • For the Beef Marinade:
  • 1 lb thinly sliced ribeye or sirloin beef
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon grated pear or apple
  • 2 garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang optional for spice
  • Stir Fry:
  • 2 packs 7 oz each cooked udon noodles (or frozen, thawed)
  • 1 tablespoon vegetable oil
  • 1 small onion thinly sliced
  • 1 red bell pepper julienned
  • 1 cup shredded carrots
  • 2 green onions sliced
  • 1 tablespoon soy sauce for stir fry
  • 1 teaspoon sesame oil
  • Toasted sesame seeds for garnish

Method
 

  1. Marinate the Beef:
  2. In a bowl, combine all marinade ingredients. Add the beef slices and toss well to coat. Cover and refrigerate for 30 minutes (or up to 2 hours for deeper flavor).
  3. Cook the Udon Noodles:
  4. Prepare udon according to package instructions. If using frozen, rinse under warm water to loosen. Drain and set aside.
  5. Stir Fry the Vegetables:
  6. Heat oil in a large skillet or wok over medium-high heat. Add onion, bell pepper, and carrots. Stir fry for 2–3 minutes until just tender.
  7. Cook the Beef:
  8. Push veggies to the side and add marinated beef. Spread it out and let it sear for 1 minute without stirring. Then stir-fry with veggies until fully cooked, about 2–3 minutes.
  9. Add Udon and Sauce:
  10. Add noodles to the pan along with soy sauce and sesame oil. Toss everything together until noodles are coated and heated through, about 1–2 minutes.
  11. Finish and Garnish:
  12. Sprinkle in green onions and sesame seeds. Serve immediately, hot and fresh!

Notes

  • Make it spicy: Add extra gochujang or crushed red pepper flakes to taste.
  • Pear substitute: If you don’t have pear, apple or a bit of pineapple juice can work in the marinade.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce.